Marinated courgettes

Our love of spring and summer is best reflected in light, tasty and nutritious meals suitable for even the hottest days, especially if in the evening we are fortunate enough to be able to eat on a balcony and enjoy the pleasure of a cool, caressing breeze whilst nibbling on something special in pleasant company. To live up to our principles of preparing dishes that are full of flavour, today we have chosen courgettes, a vegetable that goes down well in hot weather, combined with a very popular marinade for fish and meat – in Italian ‘carpione’ - now increasingly used for vegetables too. Are you ready to impress your guests, tempting them with the flavours of your culinary creation? Follow our advice and turn your dinner into a gastronomic event!


  • courgettes 3 courgettes
  • onions 1 big onion
  • garlic 3 cloves
  • white wine vinegar
  • red wine Half a glass of red wine
  • mint 2 sprigs of mint
  • sage To taste if desired
  • bay leaves To taste if desired
  • extra virgin olive oil
  • salt
20 minutes Total time
15 minutes Active time
Serves 4 persons
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Peel and cut the courgettes into strips and fry in hot oil. Meanwhile, slice the onion and garlic very thinly. When the courgettes are fried, remove them from the oil, drain and place on paper towels to dry. Brown the onion and garlic in the oil until they are transparent, add the vinegar (preferably white) and then shortly afterwards the wine and the mint (and bay leaf and sage if desired) - reduce the wine and the vinegar. Finally, pour the wine mixture over the courgettes in a container where it will soak for 5-6 hours.

When you choose your courgettes, take note of the colour to ascertain their provenance: the darker ones come from northern Italy, while those with a lighter colour come from the central regions.
Although the term ‘courgette flowers’ may be misleading, they are indeed located on the courgette itself.

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