Grilled courgettes in vinegar
The grilled courgettes in vinegar They are much more than a simple side dish: they embody the essence of Italian cuisine, where a few ingredients, treated with respect, become memorable.
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This seemingly humble dish is experiencing a resurgence in 2025, thanks to the rediscovery of seasonal vegetables and cooking techniques that enhance their flavor without weighing them down.
According to data from the National Agri-food Observatory, 68% of Italians prefer to accompany their second courses with grilled vegetables, and courgettes rank third after aubergines and peppers.
What makes them so special? Perhaps their ability to absorb flavors without losing their identity, or perhaps their versatility, making them a staple in both a casual dinner and a sophisticated menu.
Grilling, when done correctly, transforms courgettes into a tactile experience: the slightly crunchy surface contrasts with the tender flesh, while vinegar, whether white wine, apple cider vinegar, or balsamic, adds a lively note that stimulates the palate.
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It is no coincidence that starred chefs like Niko Romito have included variations of this dish in their menus, demonstrating that popular cuisine can reach unexpected levels of refinement.
But beyond the gourmet interpretations, the real secret of the grilled courgettes in vinegar lies in the choice of raw materials and the precision of the technique.
Why are grilled zucchini in vinegar a timeless success?
The answer lies in their dual nature: rustic yet elegant. Unlike other vegetables, zucchini don't dominate the dish with overpowering flavors, but lend themselves to a harmonious dialogue with aromatic herbs, spices, and balanced acidity.
An example? In Tuscan trattorias, they're often served with a splash of red wine vinegar and fresh sage leaves, creating a contrast of earthy and sour flavors reminiscent of traditional country dishes.
But their success is not limited to Italy. In the United States, where barbecue is an institution, the grilled courgettes in vinegar They have also gained popularity as a light alternative to classic barbecues, often accompanied by a balsamic vinegar reduction and parmesan shavings.
This demonstrates how a simple dish can travel across borders, adapting to different cultures without betraying its essence.
The Science of Grilling: How to Get the Perfect Texture
Grilling isn't just about placing zucchini slices on a griddle. It's an operation that requires attention to detail.
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The ideal thickness, as demonstrated by a study by the University of Parma (2024), is between 4 and 6 mm: the thinner they risk drying out, the thicker they remain raw inside.
The grill temperature should be above 180°C to ensure rapid caramelization that seals in the natural sugars.
A common mistake? Adding too many slices at once, lowering the temperature and favoring braising rather than grilling.
A trick used by professionals is to fan them out, leaving space between them. And for those without an outdoor grill, a well-seasoned cast iron skillet can offer surprisingly similar results, as long as it's properly preheated.
Vinegar: Not all are the same
Choosing the right vinegar is like selecting wine for a pairing: it should complement, not overwhelm. Apple cider vinegar, with its delicate acidity and fruity notes, is perfect for those seeking a light meal.
Traditional balsamic vinegar from Modena, on the other hand, adds depth thanks to aging in wooden barrels, but should be used sparingly so as not to overwhelm the dish.
An interesting experiment? Try Spanish sherry vinegar, less well-known in Italy but capable of providing a nutty touch vaguely reminiscent of dry Jerez.
Some Piedmontese producers are experimenting with vinegars flavored with thyme or pink pepper, opening up new gastronomic possibilities.
But be careful: the acidity must always be balanced with a drizzle of quality extra virgin olive oil, preferably raw after cooking.
From theory to practice: two original interpretations
For those who dare, here's an unexpected proposal: Grilled courgettes in vinegar with yogurt and mint creamAfter grilling, arrange them on a base of Greek yogurt mixed with chopped fresh mint, then finish with a honey vinegar glaze.
This dish, inspired by Middle Eastern cuisine, combines freshness and creaminess in a play of contrasts.
A second example comes from Sicily, where some chefs are reworking caponata in a minimalist version: Grilled courgettes in vinegar with Pantelleria capers and raisins.
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Here the vinegar is reduced with a pinch of sugar until it reaches a syrupy consistency, which binds the flavors without weighing them down.
Pairings that elevate the gastronomic experience
The possibilities are endless, but some combinations are worth mentioning. With cheeses, try them alongside a Roccaverano Robiola: the creaminess of the cheese pairs beautifully with the acidity of the courgettes.
In a protein version, they become the ideal companion for a seared tuna steak, where the vinegar acts as a bridge between the fatty fish and the freshness of the vegetables.
And for a stunning presentation, serve them on a chickpea cream with a sprinkling of za'atar: the Middle Eastern spice, with its mix of sesame, sumac, and thyme, adds a new dimension to an otherwise ordinary dish.
Conclusions: when simplicity meets excellence
The grilled courgettes in vinegar They teach a valuable lesson: in cooking, as in life, it is often the quality of the raw materials and attention to detail that make the difference.
In 2025, where a return to the essentials coexists with the search for authentic flavors, this dish represents a perfect meeting point between tradition and modernity.
Knowing how to choose young, firm courgettes, mastering the grill, and wisely measuring out the vinegar are all skills that transform a side dish into a small work of gastronomic art.
And if anyone still considers them a second-rate option, simply tasting them, carefully prepared, will change their minds. After all, isn't that the beauty of cooking?
Table: Ideal times and temperatures for grilling
| Type of cooking | Temperature | Time per side |
|---|---|---|
| Charcoal grill | 200°C | 2 minutes |
| Electric plate | 180°C | 3 minutes |
| Cast iron pan | 190°C | 2.5 minutes |
Frequently Asked Questions
Which type of zucchini is best for this preparation?
The round Florentine courgettes, with their firm flesh, hold up better to grilling, while the long Roman courgettes are ideal for those who prefer a more delicate texture.
Can they be prepared in advance?
Yes, but they should be served at room temperature and topped at the last minute to preserve their crispiness. An hour in advance is ideal.
How to prevent them from becoming soft?
In addition to not cutting them too thin, salt them after cooking and not during: the salt extracts the moisture, compromising the consistency.
Is there an alternative to vinegar for those who don't like acidity?
Fresh lemon juice is a good option, especially when paired with a honey reduction to sweeten the dish.
Why do some courgettes taste bitter after cooking?
This is a problem related to cucurbitacin, a substance present in plants grown under water stress. Choosing fresh, seasonal produce prevents this problem.
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