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Home » Festive Holiday Recipes (Gluten Free & Vegan)

Easy Roasted Zucchini Antipasti (Gluten-Free & Vegan)

Updated: Mar 28, 2024 | Published: Mar 28, 2024 | by Patricia Granek | 1 Comment

Jump to Recipe

Ready for a flavorful bite! Our Zucchini Antipasti features perfectly seasoned, tender zucchini with fresh, aromatic herbs. Naturally gluten and dairy-free and perfect as a savory snack, on a charcuterie board, in a sandwich, or as a cracker!

A close-up view of grilled zucchini slices on a grey rimmed plate, drizzled with a balsamic glaze and garnished with fresh mint and herbs.

This post may contain affiliate links. The content provided is for informational purposes only and is not intended to serve as medical advice. For more details, please refer to our disclaimer page.

Jump to:
  • 👪Why You'll Love This Recipe
  • 🧠Why Eat This? Nutrient Highlight
  • 🌱Ingredients
  • 👩🏽‍🍳Step-By-Step Instructions
  • 💡Recipe & Meal Prep Tips
  • ⏲️How to Meal Prep This
  • 🍴Leftover Zucchini Recipes to Try
  • 🥬 Leftover Ideas
  • 🥡Storage
  • ❔Recipe FAQ
  • 🥣Recipe Pairings
  • 📖 Recipe
  • 📝Information Source

✋🏼E aí, pessoal! Hey there, friends!

Today, I am excited to share my latest appetizer (or snack 😏) obsession! Our easy roasted zucchini antipasti features tender, slightly caramelized zucchini paired with tangy-sweet vinegar, fresh mint and dill, savory garlic, and a hint of salt for a perfectly balanced and bright dish.

I love this recipe for its easy and simple steps. It’s such an easy app to make—packed with flavor and perfect for parties, in sandwiches, or as an afternoon snack. Even my kids, who aren’t the biggest zucchini fans, will happily eat this on a cracker with a drizzle of reduced balsamic. Plus, it’s naturally gluten- and dairy-free, which works perfectly for our family and makes it a great option for holiday gatherings with mixed-diet crowds.

Looking for more ideas? This would pair beautifully with our Zucchini Broccoli Soup, Easy Mediterranean Charcuterie Board, or Smoky Eggplant Dip. And don’t forget to check out our Yuca (Cassava) Chips—a crowd favorite!

👪Why You'll Love This Recipe

  • Bursting with Flavor: This easy roasted zucchini antipasti combines tender, slightly caramelized zucchini with tangy vinegar, fresh herbs like mint and dill, and a savory kick of garlic.
  • Perfect for Any Occasion: Whether you’re hosting a holiday party, preparing a quick snack, or upgrading your lunch sandwich, this versatile dish fits seamlessly.
  • Naturally Allergy-Friendly: With its naturally gluten-free and dairy-free ingredients, this recipe is perfect for families with dietary restrictions or mixed-diet crowds.
  • Quick and Easy to Prepare: With minimal ingredients and prep time, this zucchini antipasti is a healthy and flavorful recipe without spending hours in the kitchen.
A person's hand using a fork to pick up a slice of grilled zucchini from a plate, with more herbed zucchini slices in the background.

🧠Why Eat This? Nutrient Highlight

Ingredients like zucchini and olive oil are loaded with antioxidants (1)! While olive oil is known for its anti-inflammatory properties, essential for reducing the risk of cognitive decline and healthy fats (2, 3)! In addition, zucchini's low glycemic index and the acetic acid in vinegar, helps maintain stable blood sugar levels, crucial for brain function (3)!

As a food blogger with a PhD in health science and neuroscience, I focus on recipes that not just delight the palate but also offer some health benefits. This antipasti zucchini is a delicious way to support your family!

🌱Ingredients

For our roasted zucchini antipasti, we're keeping things simple with these easy ingredients, and of course, gluten-free and vegan:

Ingredients for zucchini antipasti laid out on a grey countertop, including sliced zucchini in a bowl, fresh mint, chopped dill, olive oil, balsamic vinegar, red wine vinegar, and minced garlic in separate small dishes.
  • Fresh Zucchini: I love using zucchini for its versatility and mild flavor, which beautifully carries the bold flavors of the marinade.
  • Extra Virgin Olive Oil: This is my go-to for adding depth, heart-healthy fats, and a rich, fruity profile that isn't overpowering.
  • Red Wine Vinegar: Helps bring some acidity to balance out the marinade.
  • Reduced Balsamic Vinegar: My secret weapon for adding complexity with its sweet and tangy profile.
  • Fresh Mint and Dill: I like the combination of mint and dill, bringing a vibrant freshness to the dish.
  • Fresh Garlic: Choose fresh garlic rather than powdered garlic for that punchy aroma and kick of flavor you can only get with fresh garlic!
  • Salt: This is critical to help elevate the natural flavors of the zucchini and herbs.

For full quantities, see the recipe card.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Prep and Marinate

Wash and dry your zucchini. Then slice them into thin slices, about ¼ inch (about 6 mm) thick. Then in a large mixing bowl, mix the extra virgin olive oil, red wine vinegar, balsamic reduction, minced garlic, salt, and your chopped fresh herbs. Add the zucchini slices, mix, and marinate for at least 15 minutes (If you've got time, let them sit for a few hours in the fridge)

A glass mixing bowl on a grey knitted cloth containing a marinade mixture for zucchini antipasti. It includes olive oil, chopped herbs, vinegar, and garlic being whisked together.
The process of whisking together the marinade for the zucchini, showing the mixture of oil, vinegar, and herbs being stirred in a glass bowl.
Sliced zucchini in a bowl, evenly coated with the herbed marinade, ready for grilling.

Step 2: Preheat Oven

10 minutes before your zucchini antipasti are finished marinating, crank your oven up to 400 degrees F (200 degrees C). We want it hot enough to get those zucchini slices perfectly roasted.

Step 3: Add Zucchini to Baking Sheet

Transfer each zucchini slices to a baking sheet, arranging them in a single layer. Ensure they're not overcrowding each other – they need space to roast up nicely. Save the remaining marinate for later.

The marinated zucchini slices laid out on a grill pan, with a pair of blue tongs placing them, ready to be cooked.

Tip: Skipping the excess marinade here helps avoid fogginess.

Step 4: Roast

Roast your zucchini antipasti in the oven for about 20 minutes. Halfway through, flip them. Roast until golden brown and tender.

Close-up of grilled zucchini slices on a grill pan, showing char marks from the grilling process.
A white plate with blue patterns filled with grilled zucchini slices, the charred surfaces face up, sprinkled with chopped herbs.

Step 5: Dress and Serve

Once out of the oven, toss the zucchini back into the bowl with any remaining marinade. This little move amps up the flavor. Finish with a sprinkle of fresh herbs or spring onions and then to a serving dish. It's delicious both warm or chilled.

A presentation of the finished zucchini antipasti on a grey-rimmed plate, topped with fresh mint, indicative of a final dish ready to be served.
A person holds a gluten-free cracker topped with a slice of grilled zucchini between fingers, with the rest of the zucchini antipasti visible on the plate below.

💡Recipe & Meal Prep Tips

  • How to Avoid Sogginess: Transfer zucchini slices with tongs from the marinade to the baking sheet. This prevents them from becoming too wet, which can lead to fogginess.
  • Get the Perfect Texture: Aim for ¼-inch thick slices for that ideal balance of crisp edges and tender centers. Roast until edges are golden brown but avoid over cooking. It is better to undercook than undercook to prevent a soggy recipe.
  • Herb Freshness: Sprinkle fresh herbs on the antipasti zucchini after roasting to preserve their vibrant flavor and color.

⏲️How to Meal Prep This

Our zucchini antipasti recipe is easy to meal prep! Prepare and marinate your zucchini slices ahead of time. Store them in the fridge overnight for quick roasting the next day. For longer storage, fully cook your antipasti zucchini and store it in the fridge for up to four days.

A hand holds a gluten-free cracker topped with a slice of grilled zucchini, showcasing the zucchini's grill marks and fresh herb garnish. The background features a plate with more zucchini slices and a hint of a grey knitted cloth.

🍴Leftover Zucchini Recipes to Try

Got leftover zucchini? Why not try making some of our delicious zucchini recipes or toss them into our quinoa salad:

  • A white bowl full of broccoli zucchini soup with a creamy texture, garnished with fresh herbs, set on a grey concrete background with a brown napkin to the side.
    Quick Creamy Broccoli Zucchini Soup (Instant Pot Option)
  • A stack of crispy zucchini and sweet potato fritters on a wooden board, highlighting their golden-brown texture.
    Crispy Zucchini and Sweet Potato Fritters (Baked)
  • An inviting round wooden charcuterie board adorned with a variety of Mediterranean snacks, including crackers, cheeses, cured meats, and fresh vegetables.
    Mediterranean Charcuterie Board (Gluten Free, with Vegan Options)
  • Close-up of a scoop of a gluten free and high-protein version of Jennifer Aniston's salad. The salad is in a small bowl, showing the creamy feta and fresh herbs on top.
    Jennifer Aniston's Salad: High-Protein Quinoa Salad

🥬 Leftover Ideas

Here are a few ways to repurpose leftovers or tweak your antipasti zucchini to suit your family’s taste:

  • Zucchini Soup: Add zucchini antipasti to any soup! It would work well in our zucchini broccoli soup. Just add them in after the cauliflower has finished cooking.
  • Mediterranean Charcuterie Board: Antipasti zucchini is the perfect addition to any charcuterie board! We have a great Mediterranean charcuterie board recipe (with templates) that would be perfect with these!
  • Pasta Enhancer: Toss the zucchini into your pasta for a flavorful boost. It pairs well with an olive oil-based or tomato-based sauces.
  • Cracker Topping: Top crackers with a slice of zucchini antipasti for a simple snack. This recipe is a hit for both casual snacking and entertaining.
  • Salad Mix-In or Sandwich Booster: Our antipasti zucchini is amazing in a sandwich or as a salad topper. They add a lovely texture and soak up dressings delightfully.

🥡Storage

Store any leftover zucchini antipasti in an airtight container in the refrigerator to keep it tasting the best. Properly stored, it can last for up to 4 days. While it’s delicious served cold, you can also let it come to room temperature for about 15 minutes before serving to enhance its flavors.

An overhead view of grilled zucchini slices on a white plate with a blue leaf pattern, garnished with fresh mint and finely chopped herbs. The plate rests on a grey cloth with a woven texture.

❔Recipe FAQ

How can I ensure the zucchini antipasti doesn’t become soggy?

Slice the zucchini into ¼ inch thick slices and avoid overcrowding them on the baking sheet. Also, use tongs to transfer them from the marinade to the sheet, letting excess drip off.

Can I grill the zucchini instead of roasting?

Yes, grilling is a fantastic alternative to roasting for this Easy Roasted Zucchini Antipasti. It adds a smoky flavor that complements the marinade beautifully. Just make sure to slice them thick enough so they don’t fall through the grates and keep an eye on them to avoid charring.

Is there a substitute for red wine vinegar?

If you don’t have red wine vinegar on hand, apple cider vinegar or lemon juice are excellent substitutes. They both provide the acidity needed to brighten the flavors of the antipasti zucchini without overwhelming the zucchini.

🌟 Loved this antipasti zucchini recipe? Let’s connect! Your feedback helps to improve and support this page and helps others discover new favorites. Leave a star rating, share this recipe, and leave comments below, or come chat on Facebook or Instagram.

🥣Recipe Pairings

If you loved our antipasti zucchini and want more easy party appetizers or fun snacks to try, be sure to check out these (the yuca chips are a crowd favorite)

  • Overhead bowl of fresh Brazilian style yuca chips showcasing their golden brown color, cripsy texture and lime zest seasoning.
    Brazilian Style Yuca Chips (Cassava Chips)
  • Close-up of Brazilian vinaigrette in a white bowl with diced tomatoes, onions, bell peppers, and parsley on a wooden board.
    Brazilian Vinaigrette (Vinagrete): Fresh Salsa In Minutes
  • An inviting round wooden charcuterie board adorned with a variety of Mediterranean snacks, including crackers, cheeses, cured meats, and fresh vegetables.
    Mediterranean Charcuterie Board (Gluten Free, with Vegan Options)
  • Avocado Spring Rolls with Zesty Thai Peanut Sauce

👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!

📖 Recipe

An overhead close-up of a plate of grilled zucchini slices, drizzled with balsamic glaze and garnished with chopped herbs and mint leaves. The plate has a grey rim, contrasting with the golden-brown char of the zucchini, all set against a light grey background.

Easy Roasted Zucchini Antipasti (Gluten-Free & Vegan)

Patricia Granek
Easy Roasted Zucchini Antipasti features perfectly seasoned, tender zucchini with fresh, aromatic herbs, all in a gluten-free and vegan-friendly recipe that's a breeze to make. Perfect for busy weeknights or adding a touch of elegance to your meals, it's a versatile favorite that promises flavor in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine Gluten-free, Vegan
Servings 4 people
Calories 146 kcal

Ingredients
 

  • 2 zucchini sliced into ¼ inch pieces
  • ¼ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon reduced balsamic vinegar
  • 3 garlic cloves minced
  • 2 tablespoon fresh mint chopped
  • 1 tablespoon fresh dill chopped
  • ½ teaspoon salt
Step-by-step imagesScroll back to find prep and cooking images and tips!

Instructions
 

  • Prep Zucchini: Wash and dry your zucchini. Then slice them into ¼ inch slices.
    2 zucchini
  • Marinate the Zucchini: In a large mixing bowl, combine the extra virgin olive oil, red wine vinegar, balsamic reduction, minced garlic, salt, and half the chopped fresh herbs. Add the zucchini slices and toss until well-coated. Let marinate for at least 15 minutes.
    ¼ cup extra virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon reduced balsamic vinegar, 3 garlic cloves, 2 tablespoon fresh mint, 1 tablespoon fresh dill, ½ teaspoon salt
  • Preheat the Oven: While the zucchini marinates, preheat your oven to 400°F (200°C).
  • Prepare for Roasting: Arrange the marinated zucchini slices in a single layer on a baking sheet, ensuring they do not overlap. Use parchment paper for easier cleanup.
  • Roast: Place the baking sheet in the oven and roast for 20 minutes, flipping the slices halfway through, until the zucchini is tender and the edges are golden brown.
  • Serve: Transfer the roasted zucchini back into the mixing bowl. Add the remaining fresh herbs and toss gently to combine. Serve warm or at room temperature as a delightful addition to any meal.

Notes

Recipe Notes:

  • Herb Variations: Feel free to experiment with different herbs based on availability or preference. Basil or oregano can also complement the zucchini well.
  • Marinating Time: For deeper flavor, you can marinate the zucchini longer, up to overnight. Just ensure it's covered and refrigerated.
  • Serving Suggestions: This antipasti pairs beautifully with a variety of main courses, especially pasta dishes and grilled meats, or can be enjoyed as a standalone appetizer.
  • Storage Tips: If you have leftovers, they can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold or bring to room temperature before serving.
  • Making It a Meal: Add chickpeas or white beans to the roasted zucchini before serving to turn this side dish into a hearty, plant-based main.

Nutrition

Serving: 1servingCalories: 146kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 11mgPotassium: 287mgFiber: 1gSugar: 3gVitamin A: 310IUVitamin C: 19mgCalcium: 28mgIron: 1mgZinc: 0.4mg
Tried this recipe? I’d love to hear how it turned out in the comments !

📝Information Source

  1. Thanh, N. C., Eed, E. M., Elfasakhany, A., & Brindhadevi, K. (2023). Antioxidant, anti-inflammatory and anti-proliferative activities of green and yellow zucchini (Courgette). Applied Nanoscience, 13(3), 2251-2260.
  2. Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N., ... & Gorska-Ponikowska, M. (2018). Potential health benefits of olive oil and plant polyphenols. International journal of molecular sciences, 19(3), 686.
  3. Cicerale, S. R. S. J., Lucas, L. J., & Keast, R. S. J. (2012). Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil. Current opinion in biotechnology, 23(2), 129-135.
  4. ABDOUL-LATIF, F. M., AINANE, A., ABOUBAKER, I. H., AHMED, N. M., & AINANE, T. (2021). Effectiveness of a diet for type 2 diabetics based on vegetables and fruits of the Cucurbitaceae family. Journal of Analytical Sciences and Applied Biotechnology, 3(2), 3-2.

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Comments

    5 from 1 vote

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    Recipe Rating




  1. Josh says

    March 28, 2024 at 5:52 pm

    5 stars
    So much flavour! How do you make veggies so savoury and addictive?

    Reply
Photo of Patricia Granek smiling with hair down

Oi, Hi, I'm Patricia!

I'm a Brazilian-born mom of 3 living in Toronto, with a Ph.D. in Health Science. I've been gluten-free for over 10 years, and after years navigating my family's mixed dietary needs, I created AtMyTable—quick, reliable, allergy-friendly recipes inspired by my Brazilian roots, where every meal is delicious enough to bring everyone together at one table.

More about me →

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Overhead view of an easy, gluten-free roasted zucchini side dish, garnished with fresh herbs and ready to complement any meal.

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