Marinated zucchini with aromatic herbs. One ordinary Saturday morning, we agreed to meet with the women of Zucchino De.Co to promote their work and their zucchini with new recipes. As often happens, before leaving, everything seemed to go the other way around. Last year, we faced a very windy day, while this year we managed to capture the sun, but everything seemed to want me to be late for the appointment. Thinking about it now as I write, it still makes me smile because those mornings will remain in my memories, in the infinite sweetness of my grandchildren. On the road, I discover every day that I am not the only “bad” driver, but some people are worse than me. I don’t love driving. But I must, so I try to overcome the limits that my fears impose on me, improving my relationship with the road, users, and the car.
But let’s get back to my recipe, which is very quick and fresh to prepare, and the light zucchini, with their tenderness, lend themselves perfectly
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients Used
Zucchini, mint, basil, lemon, olive oil, and salt.
- 6 zucchini (For the recipe in the picture, I used zucchini from agricultural companies. I created my personal version with my garden's harvest.)
- 1 bunch aromatic herbs (fresh basil and mint leaves.)
- 1 teacup lemon juice
- to taste olive oil
- to taste salt
Tools Used
Tool for cutting zucchini into spaghetti or spirals or julienne
- Spiralizers
- Lemon Squeezers
Steps
It takes a moment and dinner will be ready!
After cleaning the zucchini, cut into spaghetti or julienne with the appropriate tool. Wash and dry the aromatic leaves and chop them. Add to the zucchini and season with lemon, oil, and salt.
You can marinate for two hours and they will be less crunchy but with a fresh aromatic flavor. Serve with cottage cheese or bresaola.
You can add purslane, tomatoes, and arugula and serve on the table as an incredibly fragrant and tasty summer salad.
I tried pairing it with cottage cheese spread on blueberry focaccia
Or simply zucchini, but you can also add shrimp or salmon.
Some Extra Tips
A simple and very quick summer dish. Flavorful and refreshing, it retains all the aromatic and healthy virtues of vegetables and herbs. A spontaneous dish that can be kept until the next day without problems. Follow the pairings above, and you’ll fall in love with this fantastic recipe. If you mix it with carrots, you will be amazed by the taste!
