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Fried zucchini tossed in garlic, red wine vinegar, and olive oil is the ultimate summer side dish or antipasto. It’s golden, savory, tangy, and addictive. This classic Italian-style zucchini recipe is naturally vegan, super easy, and the best way to use up an abundance of summer squash.
Whether you’re making it as a light appetizer, part of a mezze platter, or piling it onto toasted Italian bread, this recipe brings out the best of zucchini, with simple ingredients and bold flavor.
Table of Contents
Reasons You’ll Love This Fried Zucchini Recipe
- Crispy yet tender: The perfect balance of texture—lightly fried outside, soft inside.
- Garlicky & tangy: Red wine vinegar and fresh garlic punch up the flavor.
- Perfect for summer: Ideal for garden zucchini or seasonal farmer’s market hauls.
- Make-ahead friendly: Tastes even better chilled and marinated the next day.
Ingredients You Need to Make This Fried Zucchini
- Zucchini – The star of the recipe. Zucchini has a mild flavor and soft texture that crisps up beautifully when fried. Thin slices provide the perfect balance of tender interior and crispy edges.
- Canola Oil (or oil of choice) – Used to deep-fry the zucchini. Canola oil has a high smoke point and neutral flavor, making it ideal for achieving a golden-brown exterior without overpowering the dish.
- Garlic – Adds intense, savory depth and aroma. When combined with vinegar and olive oil, it adds the classic Mediterranean flavor to the dish.
- Red wine vinegar – This is the key to the dish’s tangy brightness. It cuts through the oiliness of the fried zucchini and enhances the overall flavor with a clean, acidic bite.
- Extra virgin olive oil – Used after frying, in the marinade. Adds rich, fruity undertones and helps carry the garlic and vinegar into every bite.
- Salt – Salt enhances every other flavor, which is essential when dealing with high-moisture, mildly flavored zucchini.
- Fresh basil (garnish) – Used as a garnish. Basil brings a fresh, peppery brightness that complements the garlic and vinegar perfectly.
- Italian bread (for serving) – The bread acts as a base for serving, soaking up the flavorful marinade while adding crunch and heartiness.
Pro Tip
Use firm, fresh zucchini. Smaller ones are less watery and fry better.
How to Make Fried Zucchini with Garlic and Vinegar
1. Heat the Oil: In a large cast-iron skillet (or heavy frying pan), pour enough oil to come halfway up the sides. Heat over medium for 5–8 minutes. You’ll know it’s ready when a zucchini slice bubbles immediately on contact.
2. Fry the Zucchini:
Working in batches:
- Place zucchini slices in a single layer, making sure they don’t overlap.
- Fry, flipping occasionally, until golden brown (about 3–4 minutes per batch).
- Use a slotted spoon or spider strainer to remove the zucchini, letting excess oil drip back into the pan.
- Transfer each batch to a paper towel-lined plate and then into a large mixing bowl.
This recipe usually takes around 6 batches. Don’t rush—crowding the pan leads to soggy zucchini.
3. Toss with Garlic & Vinegar:
Once all the zucchini is fried:
- Add the minced garlic, red wine vinegar, extra virgin olive oil, and salt directly to the bowl.
- Toss gently until everything is coated and fragrant.
4. Chill & Serve – Transfer to a jar or an airtight container and refrigerate until ready to eat. Letting it chill allows the flavors to deepen.
Serving Suggestions
This fried zucchini shines on its own, but here’s how to take it up a notch:
- Crostini-style: Slice Italian bread, toast until golden, and spoon zucchini over the top. Garnish with fresh basil.
- Side dish: Serve cold or room temp alongside grilled vegetables, pasta, or bean salad.
- Antipasto platter: Pair with olives, marinated artichokes, roasted red peppers, and crusty bread.
Storage Tips
- Fridge: Store in a sealed container for up to 4 days.
- Flavor tip: It gets better after a day or two. The vinegar and garlic continue to infuse the zucchini.
- Not freezer-friendly: The texture won’t hold up when thawed.
We also put together a video for all of the game night recipes we put together this night, including our Skillet S’mores and Stovetop Popcorn with Fiesta Seasoning.
Recipe FAQ
This recipe is all about the crispy fry—so no, not really. Air frying or baking will give you different results and won’t absorb the vinegar-garlic marinade the same way.
Red wine vinegar is ideal. It adds brightness without overpowering the zucchini. Avoid balsamic—it’s too sweet for this dish.
Yes, yellow squash works too. Just make sure to slice evenly and adjust frying time as needed.
The zucchini is naturally gluten-free. Just skip the Italian bread or swap it for gluten-free toast.
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If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it. We love seeing your photos! You can also tag my mom @jalacci, she would love it!
Print
Fried Zucchini with Garlic and Red Wine Vinegar
- Total Time: 40 minutes
- Yield: 5 servings
- Diet: Vegan
Description
The perfect appetizer or side for your summer parties. Fried zucchini seasoned with fresh garlic, red wine vinegar and a touch of olive oil, all served on a hearty slice of Italian bread!
Ingredients
- Olive oil (or oil of choice for frying)
- 8 medium zucchini, sliced into 1/8–1/4” rounds
- 2–3 cloves garlic, finely minced or grated
- 3 tablespoons red wine vinegar, or to taste
- 1 1/2 tablespoons extra virgin olive oil
- 1/2–1 teaspoon salt, or to taste
- Fresh basil, finely chopped (optional)
- 1 large loaf of Italian bread, to serve (optional)
Instructions
- In a large cast iron skillet (or frying pan of choice), add enough oil to fill it up halfway. Set it over medium heat and allow it to heat to frying temperature, about 5-8 minutes. You will know that it is ready when the zucchini bubbles up immediately upon contact.
- Grab a large bowl and set it on the counter next to the pan. You will be transferring the zucchini into this bowl as you fry.
- Once the oil is heated, add in a few handfuls of zucchini slices. Be sure that you add just enough for a single layer of zucchini; do not let them overlap. Flip the zucchini periodically until they are golden brown, about 3-4 minutes total. Once fried, scoop out the zucchini, allowing as much excess oil to drip off as possible, and then transfer it to a large bowl. Continue until you have fried all of the zucchini. It took about 6 batches for us.
- Add the garlic, red wine vinegar, olive oil, and salt, and mix until fully coated. Transfer the zucchini into a large jar or an airtight container and place it in the refrigerator until ready to serve.
- We like to serve this with a loaf of Italian bread. We slice it, toast it in the oven, and then serve the zucchini on top with some fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Appetizer
- Cuisine: Italian
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How does the zucchini stay crisp if you then marinate it in oil and vinegar?
It’s crispy once fried, but softens as it marinates
Delicious recipes at all times
nice recipe