A light salad, quick to prepare, yet very tasty… thinly sliced raw zucchini, marinated with aromatic herbs. A simple side dish idea, suitable for all summer menus because it pairs well with many seasonal dishes. The recipe is very easy, you just need to slice the zucchini into thin, even slices (using a slicer, mandoline, or peeler) and season them with oil, lemon, and plenty of fresh herbs. Let them sit to absorb the flavors, and your marinated raw zucchini salad will be ready to serve!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Seasonality: Spring, Summer
- Energy 41.46 (Kcal)
- Carbohydrates 3.27 (g) of which sugars 0.17 (g)
- Proteins 2.53 (g)
- Fat 2.71 (g) of which saturated 0.41 (g)of which unsaturated 0.18 (g)
- Fibers 1.10 (g)
- Sodium 196.69 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini
- aromatic herbs (thyme, oregano, mint or others)
- garlic (to taste)
- chili pepper (to taste)
- extra virgin olive oil
- lemon juice
- salt
Tools
- Mandoline or slicer
- Tray
- Small bowl
Preparation
Wash the zucchini, dry them and remove the ends.
Using the slicer (or a mandoline), cut them into very thin slices, lengthwise.
If you don’t have either, you can use a peeler.
In a small bowl, emulsify one or two tablespoons of extra virgin olive oil with the juice of about half a lemon and a pinch of salt.
Wash and dry the aromatic herbs, chop them roughly or tear them with your hands. You can use thyme, mint, oregano, parsley, basil, or other herbs to taste.
Add the chopped herbs to the bowl and mix.
Arrange the sliced zucchini on a tray, sprinkle them with the oil, lemon, and herb dressing. You can add a chopped garlic clove or a pinch of chili pepper if desired.
Let the marinated zucchini rest for at least an hour, so they soften and absorb the flavor.
Your marinated raw zucchini salad is ready, a tasty and light side dish, perfect for summer.
Tips and Notes
The zucchini keep for up to a couple of days in the refrigerator.
You can enrich the salad with toasted pine nuts or Parmesan shavings, to add just before serving.
If you don’t like raw zucchini, you can slice them slightly thicker and grill them for a few seconds.
Try to choose very fresh, medium-sized zucchini.
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