Marinated zucchini is an easy, light, and very tasty side dish, perfect for eating in any season but especially in the summer because they are so fresh! You can serve them as an appetizer or as a side dish, or use them to fill pizzas and sandwiches! I prepared them using a cast iron griddle, but if you have a barbecue or oven on, you can “cook” them just as well! But now, let’s get to the recipe that will surely be a hit!
Other zucchini recipes you might like:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Marinated Zucchini
- 2 zucchini (approximately 13 oz cleaned)
- 1/2 lemon (with edible peel (peel and juice))
- 2 tablespoons extra virgin olive oil
- 6 leaves mint (fresh)
- 1 bunch parsley (fresh)
- to taste black pepper (freshly ground)
- to taste fine salt (just a little is needed)
Useful Tools
- Griddle
- Cutting Board
- Knife
- 2 Spoons
- Grater
- Bowl
- Plate
- Tongs
- Plastic Wrap
Preparation of Marinated Zucchini
Clean the zucchini by removing any unwanted parts, wash them and dry them, then cut them into thin slices lengthwise.
Place the cast iron griddle on the stovetop over high heat and when it is hot, cook the zucchini for a few minutes on each side, turning them halfway through with the tongs; once cooked, place them on a plate to cool. Continue until all are done (with these quantities, it takes about 20 minutes).
While the zucchini cools, prepare the marinade: in a bowl, squeeze the juice and grate the peel of half a lemon (with edible peel), add the oil, salt, pepper, chopped mint, and parsley, and mix with a spoon until you get a nice emulsion.
Once the zucchini is well chilled, pour the marinade over it, mix well, cover with plastic wrap, and let it rest in the fridge for at least 1 hour before consuming.
Take the marinated zucchini out of the fridge 10 minutes before serving, mix again, and serve!
