Zucchini spaghetti is a side dish made with raw zucchini marinated in oil, lemon, garlic, salt, and pepper, a fresh and tasty zucchini salad for summer, especially without cooking. To make this recipe, you don’t need to turn on the oven or stove, I suggest trying it also to season pasta as an alternative to raw zucchini and basil pesto, you’ll see how delicious it is!
By now, with zucchini, I prepare the most varied recipes, my favorites are grilled zucchini in oil, but today with marinated zucchini spaghetti I found another dish to save, I’m sure I’ll make it often since the whole family enjoyed it. A tasty side dish that can also become a quick appetizer for fresh summer evenings with friends.
To make the recipe identical to mine, you need to get the tool to make zucchini spaghetti, I found it very useful, but if you don’t have it, you can always opt for a classic presentation by slicing the vegetable into thin slices with a vegetable peeler. Let’s see together how to make marinated raw zucchini spaghetti, then let me know… until next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 218.46 (Kcal)
- Carbohydrates 4.40 (g) of which sugars 0.38 (g)
- Proteins 3.99 (g)
- Fat 22.05 (g) of which saturated 2.80 (g)of which unsaturated 0.22 (g)
- Fibers 1.88 (g)
- Sodium 692.57 (mg)
Indicative values for a portion of 134 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
- 4 zucchini
- 0.34 cups extra virgin olive oil
- 1 clove garlic
- A few leaves mint
- 1 lemon (juice)
- to taste salt
- to taste pepper
- 0.7 oz sliced almonds (optional)
Tools
There is a specific tool to cut vegetables into spaghetti or tagliatelle shapes. There are various types and brands available, I used this and found it very useful.
- Vegetable Cutter for spaghetti
Zucchini Spaghetti Recipe
A quick, fresh, and very simple side dish!
Wash the zucchini and remove the ends with a knife, then pass them through the specific vegetable cutter for spaghetti.
Now prepare the marinade by placing the oil, crushed garlic, salt, pepper, and a few fresh mint leaves in a bowl.
Add the lemon juice, mix, and dress the zucchini spaghetti.
Place in the fridge for at least 1 hour before serving.
Want to enrich the recipe further? Simply sprinkle some sliced almonds over the zucchini spaghetti before serving. A very fresh, tasty side dish without cooking.
Storage and Tips
Storage: Zucchini spaghetti should be rested in the fridge for at least 1 hour and until serving.
Tips: If you don’t have the tool to cut zucchini into spaghetti, you can use a vegetable peeler to make very thin slices. Instead of lemon, you can use white wine vinegar.
You can replace almonds with toasted pine nuts and fresh mint with dried mint.
