Marinated zucchini with extra virgin olive oil and lemon, perfect as a fresh and light side dish to accompany meat and fish mains, but also as a summer appetizer.

Very easy and tasty, they are also very quick to prepare. I sliced them with a mandoline, cooked them in a pan for a few minutes with a little oil, salt, and pepper, and then marinated them for about twenty minutes with a blend of oil, lemon, oregano, and mint. Once ready, I served them. Delicious.

If you like, you can also marinate them raw, and they are delicious, but it will take a bit more time for marinating. However, I prefer them after a few minutes in the pan.

A vegetarian and tasty recipe.

Let’s see together how to make the Marinated Zucchini recipe. Prepare the ingredients and let’s start!

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other fresh and tasty recipes:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 zucchini (round or long)
1 clove garlic
3 tablespoons extra virgin olive oil
to taste salt
to taste pepper
2.5 tablespoons extra virgin olive oil
1.5 tablespoons lemon (juice)
to taste salt
to taste pepper
to taste oregano
mint (a few leaves)
1 clove garlic

Tools

1 Mandoline
1 Pan
1 Kitchen Spatula
1 Small Bowl
1 Plate

Steps

First, wash and trim the zucchini; with the help of a mandoline, slice them into rounds. I used round zucchini, if you use regular ones, slice them lengthwise. They should be thin, no more than 1/16 inch.
Heat in a large pan the extra virgin olive oil along with a garlic clove, place the zucchini (not all at once, but a few at a time) and let them cook for about 2 – 3 minutes, gently turning them with a kitchen spatula. Since they are thin, it doesn’t take much time.
Once cooked, place them on a serving plate and let them cool.
Meanwhile, prepare the lemon emulsion.
Squeeze the lemon and place it (filtered) into a bowl, add the extra virgin olive oil, oregano, salt, and pepper to taste, and emulsify quickly with a whisk.
Then cut the mint leaves and garlic into pieces and add them to the emulsion. Once the zucchini are cool, drizzle them with the emulsion, cover them with plastic wrap and place them in the fridge to marinate for about 20 – 30 minutes. After 10 minutes, turn the slices, moving those underneath to the top, so they all marinate evenly.
Here are the Marinated Zucchini ready. Enjoy your meal!
Until the next recipe.