A delightful twist on marinated zucchini, featuring a blend of fresh herbs and a tangy dressing.
Slice the zucchini into thin rounds.
Ensure the slices are even for uniform cooking.
Heat a griddle pan over medium heat and lightly grease with olive oil.
Use a non-stick pan to prevent sticking.
Grill the zucchini slices in batches until they are tender and have grill marks.
Avoid overcrowding the pan for even cooking.
In a mixing bowl, combine olive oil, white wine vinegar, minced garlic, salt, basil, and oregano.
Mix thoroughly to ensure the flavors are well combined.
Layer the grilled zucchini in an airtight container, pouring the marinade over each layer.
Ensure all zucchini slices are coated with the marinade.
Refrigerate for at least 2 hours before serving.
For best flavor, marinate overnight.
Serve the marinated zucchini at room temperature as a side dish.
Garnish with additional fresh herbs for presentation.
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