The no-cook marinated zucchini is an easy, quick, and fresh summer recipe, perfect as a light side dish or for sandwiches.
They are prepared in minutes: just thinly slice the zucchini with a mandoline, season with salt, pepper, garlic, parsley, lemon juice, and oil, and then let them marinate in the fridge for a few hours. The result? Flavorful, fresh, and fragrant zucchini, ideal to enjoy with good bread or to take with you for a picnic or work lunch.
They went viral on the web because they are so simple to prepare, versatile, and super tasty. Their sauce keeps the bread soft even after several hours.
You can enrich them differently each time: with a bit of fresh mint, chili pepper, or spices you prefer. I didn’t expect to like them so much: I feared raw zucchini would be hard or bitter, but the whole family loved them!
They are a great alternative to classic grilled eggplants, perfect also as an appetizer or cold side dish. Make them in advance: well sealed in an airtight container or covered in plastic wrap, they keep in the fridge for a couple of days.
Before moving on to the recipe, let me remind you of other delicious side dishes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 29.39 (Kcal)
- Carbohydrates 2.42 (g) of which sugars 0.27 (g)
- Proteins 1.41 (g)
- Fat 1.95 (g) of which saturated 0.29 (g)of which unsaturated 0.10 (g)
- Fibers 0.79 (g)
- Sodium 195.95 (mg)
Indicative values for a portion of 50 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
- 3 zucchini (medium)
- salt
- pepper (or chili pepper)
- 2 cloves garlic
- 1 lemon (the juice)
- 1 drizzle extra virgin olive oil
- 1 bunch parsley
Tools
- 1 Mandoline
- 1 Bowl
Preparation
Carefully wash the zucchini, remove the ends, and slice them thinly using a mandoline to get uniform slices. Transfer the zucchini to a large bowl.
At this point, add the salt, pepper, chopped garlic, coarsely chopped parsley, lemon juice, and a drizzle of oil. Mix well to distribute all flavors, cover the bowl with a lid or plastic wrap, and let rest in the fridge for a few hours.
After the resting time, our zucchini are ready to be enjoyed. We can serve them on a serving tray or use them to fill sandwiches and focaccias. They keep in the fridge, well covered, for a couple of days.
NOTES
The marinated zucchini is a simple and fresh preparation, perfect for the summer. They are ready in minutes, but need a few hours of resting in the refrigerator to absorb all the flavors of the seasoning and become truly tasty. If you prefer a milder flavor, you can eliminate the garlic or replace it with garlic powder. They are versatile: excellent as a light side dish, appetizer on crostini, or as a filling for sandwiches and focaccias. Always store them in the fridge, well covered, and consume within two days for best taste.
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FAQ (Questions and Answers)
What type of zucchini should I use for this recipe?
You can use any type of zucchini. The important thing is that they are fresh and firm, so they remain crunchy once sliced.
Can I use raw zucchini or do I need to cook them?
The zucchini is used raw in this recipe, thinly sliced to make them crunchy and fresh. No cooking is necessary.
