Grilled Zucchini Sott’Olio: An Italian Summer in a Jar

 Grilled Zucchini Sott’Olio

Summer in a Jar: My Italian Zucchini Adventure

One of my favorite traditions during our time in Italy is preserving whatever vegetables are in season. With three weeks still left in our stay, I couldn’t resist creating a batch of zucchini sott’olio — marinated zucchini preserved in olive oil.

These vegetables are so much more than a side dish. They’re a way of bottling up summer itself: the crisp freshness of just-picked zucchini, the tang of vinegar, the warmth of basil and garlic, and the richness of superior Italian olive oil. Every bite tastes like a little piece of Casalvieri sunshine.

This year, I decided to film the process from start to finish — slicing, blanching in vinegar, drying, grilling, and finally layering the zucchini in jars with herbs and spices. It’s rustic, simple, and so satisfying. If you’ve never tried canning vegetables in Italy, let me tell you — it’s an experience in itself.

When the jars are finally sealed, they glisten like green jewels under golden oil. They’re absolutely delicious on their own, but I love serving them alongside cheese and cured meats on one of my Geppetta charcuterie boards. They add a little tang, a little heat, and a whole lot of homemade love.

Recipe: Grilled Zucchini Sott’Olio (Marinated Zucchini in Olive Oil)

Ingredients

• 6 medium zucchini
• 3 cups white wine vinegar
• 3 cups water
• 3 cloves garlic, thinly sliced
• 1–2 fresh basil sprigs (or oregano if you prefer)
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt
• Extra virgin olive oil (the best you can find!)

Instructions

1. Slice the zucchini
   Wash and trim the zucchini. Slice lengthwise into thin strips (about ¼ inch).
2. Blanch in vinegar & water
   In a large pot, bring vinegar and water to a boil. Submerge the zucchini for 2–3 minutes, then remove and pat completely dry with clean towels.
3. Grill for flavor
   Heat a grill pan or outdoor grill. Grill zucchini slices quickly on both sides until slightly charred but still tender.
4. Prepare the jars
   In sterilized glass jars, layer zucchini slices with garlic, basil, red pepper flakes, and a sprinkle of sea salt.
5. Add the olive oil
   Pour olive oil over the zucchini, making sure everything is fully submerged. Gently tap the jar to release air bubbles.
6. Seal & store
   Seal the jars tightly. Allow to rest at least 24 hours before eating to let the flavors develop. Store in a cool place and refrigerate after opening.

Serving Ideas

• As part of an antipasto platter with cheeses and salumi
• On toasted bread for a quick bruschetta
• As a bright side to grilled meats or fish
• Mixed into a fresh pasta salad

Closing Note💕

Canning vegetables here in Italy is a way of slowing down and savoring the season. Every time I open one of these jars back in California, I’ll be transported straight back to our little kitchen in Casalvieri, with the windows open and basil growing on the windowsill.

And that’s the beauty of recipes like this: they’re not just food, they’re memories.