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Zucchini Agrodolce

One of my absolute favourite side dishes. Adapted from a Belinda Jeffrey recipe.

Zucchini Agrodolce

1 Kg Zucchinis, washed and dried

Olive oil

3 Cloves Garlic, finely chopped

5 Tbsps Shredded Mint Leaves

1 Tbsp Lemon Juice

2-3 Tbsps White wine vinegar

Zest of 1 Lemon

1-2 Small Chillis, seeded and chopped finely

Salt and Ground black pepper

Garnish: Mint leaves

Slice the zucchinis lengthways in slices about 1/2 cm thick.

Brush with olive oil and chargrill on a barbecue or on a heavy based griddle pan. Turn over and grill the other sides.

Whilst the zucchini is cooking, whisk together all the dressing ingredients.

Arrange the grilled zucchini slices on a plate and drizzle over the dressing. Garnish with more mint.


Serve warm as a salad/side dish. Also excellent cold/room temperature as a focaccia filling.

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