The no-cook marinated zucchini recipe is very, very simple and the result is fragrant and highly aromatic.
Among the zucchini recipes already on the blog, this one is definitely perfect as a make-ahead side dish that can also be served as an appetizer.
For successful marinated zucchini you need to slice them very, very thinly; I recommend using a mandoline with the appropriate safety guard — a very useful tool!
The liquid for the marinade is prepared by emulsifying good-quality extra virgin olive oil with white wine vinegar and lemon juice.
I added chopped parsley, but mint would also be excellent. Adjust seasoning with fine iodized salt and freshly ground black pepper as needed.
It is important to prepare the no-cook marinated zucchini a few hours in advance, or even the day before, leaving the thin zucchini slices immersed in the liquid so they absorb the flavors and become tender and juicy.
These marinated zucchini can also be used to top a crostino or fill sandwiches — try combining with a creamy spreadable cheese such as Exquisa or Philadelphia.
I allowed about 3 hours of resting time in the refrigerator for these raw no-cook zucchini, but the longer they sit, the better the flavor will be!
Storage: marinated raw zucchini will keep in the home refrigerator for two days if stored well in an airtight container or tightly sealed with plastic wrap.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients — NO-COOK MARINATED ZUCCHINI RECIPE
- 3 zucchini
- 2 cloves garlic
- 1 lemon (juice)
- 2 tablespoons white wine vinegar
- 1/2 cup extra virgin olive oil
- to taste chopped parsley
- to taste salt
- to taste black pepper
Tools — NO-COOK MARINATED ZUCCHINI RECIPE
- Mandoline
- Terrine
- Cutting Boards
FOR THE PREPARATION OF NO-COOK MARINATED ZUCCHINI
I wash, dry and slice them very thinly and preferably with a mandoline, a tool that must be used with great care!
In a bowl I prepare the vinaigrette by combining extra virgin olive oil, white wine vinegar and the lemon juice.
I chop the garlic and parsley.
I mix everything very well and pour this liquid over the sliced zucchini, then season the marinated zucchini with salt and pepper.
The zucchini should absorb the flavors well; after sealing tightly with plastic wrap I place the marinated zucchini in the refrigerator for at least 3 hours — an easy and tasty recipe!
When serving this zucchini dish, let it sit at room temperature for 10–15 minutes and bring to the table!
Enjoy your meal!
Annalisa
I also leave you the recipe for GREEK STUFFED VEGETABLES — read it here
https://blog.giallozafferano.it/asilannablu/ricetta-verdure-ripiene-di-riso-alla-greca-gemista/
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