Marinated Zucchini

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Zucchini is delicious when cooked first and marinated later. Here, it is deep-fried and then left to sit in a mixture of vinegar, mint, and garlic. Like most marinated vegetables, this dish tastes best if made a day ahead of serving. It will keep, refrigerated, for about a week.


  • Canola oil, for frying
  • 4 zucchini, cut crosswise into ¼″-thick slices
  • ¼ cup finely chopped fresh mint, plus leaves to


  • Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry zucchini until lightly browned and soft, 5–6 minutes. Using a slotted spoon, transfer to paper towels to drain. Arrange half of zucchini, slightly overlapping, in a wide medium dish.