Raw zucchini marinated with mint and vinegar, a fresh and light dish, great as an appetizer or side dish with meat or fish. Raw zucchini is prepared in a flash, just slice them and let them marinate for a few minutes, and they will be ready to enjoy in no time. I recommend serving them nice and fresh, they will be really appetizing, even on the hottest days, pleasant and delicious. On hot days, it’s ideal to combat the oppressive heat by eating fresh, healthy, light meals, and vegetables are definitely one of the most suitable foods, like zucchini, rich in water and minerals, the right elements to regain physical and mental balance. To make them even tastier, I added some green chili, slightly spicy with a definitely more inviting taste.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Raw Zucchini with Mint and Vinegar
- 4 small zucchinis
- 1/2 lemon juice
- 2 tablespoons apple cider vinegar
- to taste salt
- to taste mint
- 1 green chili pepper
- 1 clove garlic
- to taste olive oil
Tools for preparing raw zucchini with mint and vinegar
- 1 Knife
- 1 Peeler
- 1 Bowl
Steps for preparing raw zucchini with mint and vinegar
Wash the zucchinis, remove the ends, and cut in half lengthwise.
Slice the zucchinis thinly as shown in the photo using a peeler, or a mandoline. If there is too much seedy pulp, it should be removed, but if using small and tender zucchinis, it is not necessary.
Place the sliced zucchinis in a large bowl, season with lemon juice, vinegar, and salt, and mix. Let it marinate for at least 10 minutes.
After resting, drain the zucchinis, season with thinly sliced chili and garlic, add fresh mint leaves, and a little olive oil. Let cool well in the fridge before serving. They can be stored for a couple of days in the fridge in a well-sealed container.
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