Looking for an easy side dish? Our easy and flavorful roasted Zucchini Antipasti features perfectly seasoned, tender zucchini with fresh, aromatic herbs. It's a gluten-free and vegan-friendly recipe that's a breeze to make. Perfect as a fun snack, on a charcuterie board, in a sandwich, or as a cracker!
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The quest for quick, delicious, and allergy-friendly meals in our kitchen never ends. That's where this Easy Roasted Zucchini Antipasti comes in—a game-changer for my family and hopefully yours too. After discovering my severe gluten allergy, I turned our dietary restrictions into a culinary adventure, focusing on recipes that are both wholesome and satisfying.
This recipe is a perfect example. It's gluten-free, vegan, and simple to prepare, making it a staple in our busy household. With just a few ingredients and minimal prep, we can enjoy a flavorful and healthy side dish everyone loves. Whether you're navigating food allergies or just looking for a delicious plant-based option, this zucchini antipasti promises to deliver on taste and convenience.
And if you need more easy sides featuring zucchini, make sure to check out our 1 pot zucchini broccoli soup!
👪Why You'll Love This Recipe
- Quick to Whip Up: Simple to make, even on busy weeknights.
- Flexible: Great as a side, in salads, on snack boards, or in pasta.
- Healthy: Aligns with gluten-free, vegan lifestyles.
🧠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:
- 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)
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.
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.
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.
💡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.
🥬Variations & 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.
❔Recipe FAQ
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.
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.
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.
🥣Make this next…
If you loved our antipasti zucchini and are looking for more gluten-free easy side dishes and appetizers be sure to check out these:
🌟 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
Easy Roasted Zucchini Antipasti (Gluten-Free & Vegan)
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
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
📝Information Source
- 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.
- 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.
- 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.
- 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.
Josh says
So much flavour! How do you make veggies so savoury and addictive?