This is another of my favorite antipasti recipes. When I am in Italy you will often find an assorted antipasti platter on the menu, and it will usually include some form of marinated zucchini.
2 pounds small to medium-sized zucchini
5 cloves garlic – peeled and sliced (or chopped if you prefer)
Red wine vinegar
Olive oil – I use my Casas de Hualdo Manzanilla varietal olive oil for this recipe
Fresh ground pepper
¼ chopped fresh Basil
Cut the stem off of the zucchini and slice lengthwise into quarter-inch slices. Brush both sides of the zucchini with a little olive oil. Preheat your grill and when it’s hot place the zucchini slices on the grill. Grill the zucchini for several minutes per side. I usually like to see some grill marks on the zucchini, and I pick a piece up with my tongs and see if it bends to know that it’s done. If you don’t have a grill or don’t want to use the grill you can also preheat your oven to 400 degrees, arrange the zucchini on a baking sheet, and cook the zucchini for about 15-20 minutes or until it looks golden brown.
Using a square or rectangular baking dish or serving dish with at least 2 inches of depth, arrange the zucchini in layers. Arrange your first layer on the bottom of your serving dish and then sprinkle with salt and pepper. Sprinkle some red wine vinegar (white wine vinegar works too) and olive oil. Top with some of your fresh garlic and fresh basil. Arrange another layer and repeat the seasoning until you use all your zucchini. Cover and let sit in the refrigerator overnight. When you ready to serve take it out of the refrigerator and let it warm to room temperature. I usually arrange the slices on a nice white platter to let the color pop and serve along with my beets salad.