sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Zucchini Antipasto

Zucchini Antipasto

Coconut Chutney Maharashtrian Style

Coconut chutney is a simple dish made with coconut, garlic, green chillies and spices. Th...

Onion Chutney

Onion Chutney

Ulli kuram or Onion chutney is an extremely renowned Andhra recipe that is offered like a...

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney is a healthy chutney option with no compromise in ...


Steamed Cabbage Chutney

cabbage steamed is a perfection and made into a chutney....

Cucumber Pickle

Cucumber Pickle

Tangy and tempting cucumber pickle makes a great accompaniment to all types of dishes....


Himachali Siddu With Spring Onion And Garlic Chutney

Siddu is a Himachali dish with one of the most loved dishes in Himachal mostly in Mandi, ...

Zucchini Antipasto Recipe, How To Make Zucchini Antipasto Recipe

Delicious, and after keeping for several days the flavours intensified. Learn the recipe of Zucchini Antipasto by vahchef.

This is the easiest and most delicious way to eat zucchinis. Onion, olive oil and garlic brings out the very best of this veggie. This antipasti/antipasto recipe is perfect for a simple snack and as a base of so many tasty food!

About Recipe

How to make Zucchini Antipasto

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Zucchini Antipasto
Author : Vahchef
Main Ingredient : Zuchhini
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Zucchini Antipasto
• Zucchini - 1.5 kg.
• Onion - 6 numbers.
• Fresh basil leaves - 6 numbers.
• Garlic - 6 cloves.
• Fresh rosmary - 12 numbers.
• Salt - 2 teaspoons.
• Olive oil - 3 cups.
• White wine vinegar - 3 cups.
  • Wash and cut the zucchini into 5cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks.
  • Either crush the garlic or chop finely.
  • Now add all the ingredients into pot and bring to the boil, stirring once in a while.
  • Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat.
  • Pack the zucchini into jars and distribute the onions evenly between the jars.
  • Pour over the hot juices (with the herbs) and then apply the lids. Leave the jars to cool and they can be consumed after about 2 weeks.
  • It stores up to about 6 months.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter