By Chef Brian Adornetto

The season of WAY TOO MUCH zucchini is quickly approaching, so we figured you’d need a really good recipe or two. Chef Brian Adornetto keeps it simple and delicious with this gorgeous side dish, which can be served as a salad, tossed with pasta, or even used as a condiment. We’re thinking atop a grilled Italian Sausage? You’re probably more creative than we are, so go forth, cook, and create!


  • 1/3 cup olive oil
  • 5 large zucchini (about 2 pounds), halved and cut ¼ inch thick
  • 3 garlic cloves, thinly sliced
    ¼ cup red wine vinegar
  • Salt
  • Freshly ground black pepper
  • ¼ cup fresh basil, cut into chiffonade
  • ¼ cup fresh mint, cut into chiffonade
  • Crushed red pepper (optional)


1.) Pour the oil into a large pan over medium-high heat. Add zucchini and sauté until golden (work in batches if necessary). 

2.) Add garlic and cook until fragrant. Use a slotted spoon to transfer the zucchini and garlic to a medium bowl.

3.) Drizzle with vinegar and season with salt, pepper, basil, and mint. Toss gently to coat.

4.) Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving.