Marinated Winter Squash
Zucca Gialla Marinata

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Marinated Winter Squash
Zucca Gialla Marinata
cookbook: Lidia's Favorite Recipes
region: Veneto
main ingredients: squash
user comments (0)

serves: 6 or more as an appetizer

Squash is becoming ever more popular, and I love cooking with it and its fabulous flavor as well. This is a great side dish or appetizer— traditionally the zucca is fried before it is marinated, as I do here, but it is also delicious when grilled or boiled first. Though I recommend butternut squash, acorn, Hubbard, and other varieties will work as well.


1 cup apple cider vinegar or white vinegar
1 tablespoon sugar
½ teaspoon coarse sea salt or kosher salt, or more to taste
6 garlic cloves, peeled and sliced
1 tablespoon extra-virgin olive oil
2-pound butternut squash
1 cup vegetable oil
10-20 fresh basil leaves


Mix the vinegar, sugar, and ¼ teaspoon salt together in a small saucepan. Let simmer over high heat until the sauce is reduced by half. Remove from the heat, drop in the garlic slices, and let the marinade cool. Stir in the olive oil.

Slice the squash in half lengthwise, and scrape out all the seeds. Peel the halves; with cut side down, cut crosswise into 1/3 inch-thick half-rounds.

Pour a thin layer of vegetable oil into a deep skillet, and set over medium-high heat. When the oil

sizzles on contact with the squash, fill the pan with a layer of slices, spaced slightly apart. Fry for about 3 minutes on the first side, then flip the slices over.

Fry on the second side another 2 or 3 minutes, until the slices are cooked through (easy to pierce with the tines of a fork), crisped on the surface, and caramelized on the edges. Lift out the slices with a slotted spoon, draining off oil, and lay them on paper towels.

Sprinkle some of the remaining salt lightly on the hot slices. Fry up all the squash, in batches, the

same way. Arrange a single layer of fried squash in the bottom of the marinating dish, and scatter four some of the shredded basil leaves on top. Stir up the marinade, and drizzle a couple of spoonfuls over squash. Continue to layer the squash in the dish, topping each layer of fried slices with basil leaves, and garlic marinade. All the seasonings should be used— drizzle any remaining marinade over the top layer of squash.

Wrap the dish in plastic, and marinate the squash for at least 3 hours, preferably overnight in

the refrigerator; let it return to room temperature before serving.

Lidia's Favorite Recipes

From one of the most popular cookbook author/chefs at work today: her most accessible—and affordable—cookbook to date, a gathering of the recipes that have become her go-to meals: the best, the most beloved, the most delicious dishes in her repertoire. Lidia Bastianich gives us a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. From Baked Clams Oreganata, Marinated Winter Squash, and Spaghetti with Quick Garlic Tomato Sauce to Braised Beef Rolls, Shrimp Scampi, and Chocolate Bread Parfait, each recipe includes new information about the affordability, seasonality, and nutritional value of the ingredients. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something delicious to celebrate.

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