Raw marinated zucchini with mint is a delicious fresh side dish that can also be served as an appetizer.
And that’s exactly how I tried them for the first time, as they were served among the appetizers at my niece’s Confirmation lunch. I had never eaten raw zucchini until then, but I liked them so much that I had to try making them at home too!
I went a bit by intuition but it turned out well, the result was excellent: with just a few simple ingredients and steps, I brought to the table a refreshing and fragrant side dish, perfect for these hot summer days. 😊
Try it!
👇 I also tried marinating the zucchini after a brief grilling, delicious that way too! I’ll leave the link below, along with two more suggestions that I think might interest you: 😊👇
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 zucchini
- Half lemon
- 5 leaves mint (or wild mint)
- extra virgin olive oil
- pepper
Tools
- Knife
- Spiralizer
- Mandoline
Steps
Wash the zucchini and cut it into julienne strips.
👉 I sliced them with a knife trying to make them as thin as possible, but you can obviously get them even thinner using a spiralizer. The ones I had at the restaurant were sliced (I imagine with a mandoline or a vegetable peeler, so… you can cut them as you prefer. 😉
Squeeze the half lemon directly onto the julienned zucchini and add some fresh mint leaves.
Season with extra virgin olive oil and mix.
Cover the dish and let it rest for a few hours.
👉 I prepared them after lunch and then served them at dinner.
I preferred to leave them out of the fridge and enjoy them at room temperature, but I’m sure they are also great chilled, leaving them to rest in the refrigerator.Finally, before serving, I added some freshly ground pepper to my zucchini with mint.
Salt-Free Tips
In low-sodium cooking, marinades play an important role in flavoring food! Did you know? 😉
If you are interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use pungent vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
■ Avoid bringing the salt shaker to the table!
■ Allow yourself an occasional exception to the rule. It’s good for morale and helps perseverance.
If you don’t want or cannot give up salt:
■ You can still try my recipes and season according to your habits.
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On the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
