Today a recipe for a side dish: marinated zucchini, fresh and tasty.
The garden, in summer, gives us wonderful produce that allows us to create delicious dishes. One of my favorite vegetables, along with the sweet and sour peppers, is zucchini, very versatile in cooking and with which we can prepare first courses, grain salads great for hot days but also savory pies or a tasty appetizer.
To prepare the marinated zucchini we need few and simple ingredients, but above all, you can make them without cooking anything, which is great during these hot days. It takes little time to prepare, but then we have to wait for the marinade to work its magic before we can fully enjoy their goodness.
The marinated zucchini are excellent as a side dish for meat or fish second courses or even to fill a good sandwich or simply on a crunchy slice of toasted bread, you’ll just have to prepare them and eat them with whatever you choose.
Whether you buy them from the greengrocer or pick them from your garden, you’ll love zucchini prepared this way, I’m sure.
Now let’s see step by step how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Marinated Zucchini
- 10.5 oz zucchini (small)
- 7/8 cup olive oil
- 1 oz white wine vinegar
- 1 lemon (juice and zest)
- 2 cloves garlic
- 4 leaves mint
- 2 leaves basil
- to taste salt
- 1 grind pepper (+ a few grains)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
Let’s Prepare Marinated Zucchini Together
Take the zucchini, wash them and cut off the ends, then, being very careful, slice them thinly. I made rounds, but you can also cut them lengthwise. You can use a knife or a mandoline. Place them in a bowl and set aside for a moment.
Slice the garlic thinly and coarsely chop the mint and basil leaves. In a bowl, prepare the marinade by mixing olive oil, white wine vinegar, lemon juice, a grating of lemon zest, the garlic slices, and the fragrant chop of mint and basil. Add a pinch of salt and a grind of pepper, add a few pepper grains and emulsify with a whisk or a fork.
Pour the marinade over the sliced zucchini and mix. Cover the bowl with plastic wrap and let it rest in the fridge for at least 6 hours before serving.
After the waiting hours for the marinade are over, we can enjoy our marinated zucchini. But first, take a picture and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know what you paired them with. I ate them with pan-fried chicken and also in a big hamburger.
Una Riccia Recommends
Marinated zucchini keep well in the fridge for a week in an airtight container. If you want to marinate them in a jar, I recommend alternating a layer of marinade with a layer of zucchini when you put them inside. If you like it, you can add a hint of finely chopped spicy chili pepper to the marinade.
FAQ (Questions and Answers)
What variety of zucchini can I use for marinating?
I marinated light zucchini, but dark ones are also fine; the key is the size of the zucchini, which should be small, otherwise there would be too many seeds and central part that would compromise the success of the recipe.
