Sliced Zucchini Antipasto

Sliced Zucchini Antipasto is quick to prepare and full of fresh flavour. The courgettes remain tender while the mint and balsamic add brightness. It works beautifully as a light starter or an easy side for a busy day.

Prep Time 10

Cook Time 10

Total Time 20

Servings Portions

Ingredients

2 medium zucchini courgettes thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 clove garlic finely chopped
2 tbsp fresh mint roughly chopped
100 g cheese choose one: ricotta, mozzarella, or feta
salt to taste
black pepper to taste
1 pinch chilli flakes
olive oil drizzle for serving

Instructions

Slice the courgettes into thin rounds. Aim for even slices so they cook at the same rate.
2 medium zucchini
Heat the olive oil in a frying pan over medium heat. Once warm, add the courgette slices in a single layer. Cook in batches if needed.
2 tbsp olive oil
Fry the courgettes for 2–3 minutes on each side. They should turn lightly golden and tender. Avoid overcooking, as they can become too soft.
Add the chopped garlic during the final minute of cooking. Stir gently so it softens without burning.
1 clove garlic
Transfer the cooked courgettes to a mixing bowl. Season with salt and black pepper while still warm.
salt, black pepper
Pour in the balsamic vinegar and toss gently. This step allows the courgettes to absorb the flavour.
1 tbsp balsamic vinegar
Add the chopped mint and mix lightly. If using chilli flakes, sprinkle them in at this stage.
2 tbsp fresh mint, 1 pinch chilli flakes
Arrange the courgette slices on a serving plate. Spread them out neatly for a simple but attractive look.
Add your chosen cheese. Spoon over ricotta, tear mozzarella into pieces, or crumble feta across the top.
100 g cheese
Finish with a light drizzle of olive oil and a few extra mint leaves if desired. Serve warm or at room temperature.
olive oil

Equipment

Sharp Knife or mandoline slicer
Frying Pan or skillet
Mixing Bowl
Tongs or spatula
Serving plate

Nutrition