Zucchini iss good for your health and body. And Zucchini Salad Recipes just takes only a few minutes to put together. This zucchini salad recipe is both visually appealing and delicious! The raw zucchini ribbons curl beautifully around the crunchy pine nuts as well as fresh herbs. It has a salty bite from the Parmesan cheese and a bright flavor from the lemon vinaigrette. Did I forget to mention? It only requires a few ingredients as well as comes together quickly.
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What distinguishes this Ribboned Zucchini Salad?
This light, peachy salad recipe is a lovely showcase for fresh, crunchy zucchini. When zucchini is shredded in this manner, it retains much of its light floral flavor, which is lost when cooked.
If you’ve never attempted raw zucchini in a dish, you’ll be surprised by its mild flavor and crunch.
How to Select the Finest Zucchini
Zucchini is at its peak during the late summer months of July, August, as well as September. Smaller, younger zucchini have a more intense flavor.
If zucchini isn’t harvested early, it can grow to be quite large – while it’s fun to see huge zucchini, they don’t taste almost as good and are frequently dry and seedy.
The best zucchini is dark green in color and firm to the touch. They should look heavy for their size (if they don’t, it’s because they’re getting older and drying out).
Zucchini can be stored in the fridge for up to a week, but if they become soft or contain any mushy sections, they are past their best.
Marinated Zucchini Salad Recipes
Here are 4 Marinated Zucchini Salad Recipes you certainly should try!
ZUCCHINI MARINATA Recipes
An Italian salad with marinated zucchini. The zucchini is raw, but by marinating it and using a lot of lemon juice, it gets a “al dente”/semi-cooked texture. This recipe is only made during the peak of zucchini season in the summer, when the quality and selection are at their best. From the Mediterranean Light collection. It’s especially tasty with fresh basil!
Ingredients
- 1 pound washed and sliced zucchini (or comparable squash)
- 1 large lemon, juiced, plus more as desired
- 2 crushed garlic cloves, cut in half
- 1 to 2 tablespoons extra virgin olive oil, salt, and freshly ground black pepper
- 2 -3 tablespoons chopped fresh basil or 2 -3 tbsp chopped fresh parsley
Steps:
- It is entirely up to you whether or not to peel the zuchhini.
- Toss the zucchini with the olive oil, garlic halves, lemon juice, and salt and pepper to your liking. (If I remember, I sometimes add a bit of freshly grated lemon zest as well.) Remember to marinate in a non-reactive bowl.
- Refrigerate for 4-8 hours, stir to combine.
- Remove the garlic cloves when ready to serve the salad. Save a garlic clove, finely minced, and toss it back into the salad with your favorite fresh herb. *Important*: just before serving, mix in the fresh herbs with the zucchini mixture.
- If necessary, adjust the seasoning.
- It’s best if you eat it within 24 hours.
MARINATED ZUCCHINI SALAD Recipes – EASY AND HEALTHY
I’m always looking for new healthy recipes and ways to use veggies I already like. I never consider not cooking zucchini, but this sounds delicious. It is the recipe of Merrilees Parker, a British TV chef, and it was first authored in the August 2005 issue of BBC Good Food Magazine.
Ingredients
- 2 large zucchini, cut off the ends
- 4 tbsp extra-virgin olive oil
- 1 lemon (juice)
Steps:
- Slice the zucchini into long skinny ribbons with a vegetable peeler or a mandolin and place in a superficial serving dish.
- In a small bowl, combine the lemon juice and olive oil and season generously.
- Drizzle over the zucchini ribbons as well as set aside for 15 minutes to marinate.
MARINATED ZUCCHINI
This marinated Zucchini Salad Recipes is simple to prepare and tastes delicious. See more information about Best Food Processor Hummus!
Ingredients
- 1 cup zucchini
- 12 cup olive oil
- three tbsp white vinegar
- 2 teaspoons honey
- 1 tablespoon fresh chopped parsley, or to taste
- 1 tablespoon fresh dill, chopped, or to taste
- 1 tablespoon fresh basil, chopped, or to taste
- 3 minced garlic cloves, or more to taste
- 12 teaspoon of salt
- 12 teaspoon black pepper, ground
Steps:
- Place zucchini in a bowl and slice with a vegetable peeler.
- In a separate bowl, combine the oil, parsley, vinegar, honey, dill, salt, basil, garlic, and pepper.
- Refrigerate zucchini for at least two hours after covering with marinade. Serve chilled.
MARINATED ZUCCHINI SALAD
This recipe has been passed down through my family for generations; it’s a great way to use up the last of the summer squash from of the garden, and it keeps in the refrigerator for several days. I have to take the recipe with me wherever I go!
Ingredients
- 6 small zucchini (about 1 1/2 pounds), thinly sliced
- 1/2 cup green pepper, chopped
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 jar (2 ounces) drained diced pimientos
- a third cup of vinegar
- 1/3 cup olive oil
- 1 pound sugar
- 3 tbsp. white wine vinegar
- 1/2 teaspoon of salt and 1/2 teaspoon of pepper
Steps:
- In a medium mixing bowl, combine green pepper, zucchini, celery, onion, and pimientos; set aside.
- In a jar, combine the remaining ingredients; tightly cover and shake vigorously.
- Toss the vegetables in the marinade.
- Chill for 8 or overnight. Use a slotted spoon to serve.
The Most Commonly Asked Questions
What is the best marinade for zucchini?
This marinated zucchini is simple to prepare and tastes delicious. Place zucchini in a bowl and slice with a vegetable peeler. In a separate bowl, combine the oil, parsley, vinegar, honey, dill, basil, salt, garlic, and pepper. Refrigerate zucchini for at least two hours after covering with marinade.
How do you make zucchini salad?
Wash fresh zucchini as well as slice it with a knife or mandolin, or use a vegetable peeler to make long strips for salads. A delicious side dish for summer meals is an easy spicy marinated zucchini salad with buttered pine nuts and feta cheese. Thinly slice the zucchini and place it in a large mixing bowl.
What is the best way to cook zucchini with garlic as well as lemon juice?
Combine the lemon juice, garlic, and olive oil. Combine with the zucchini. Add salt and pepper to taste. Refrigerate for approximately four to six hours, covered. Remove the garlic clove from the refrigerator and set aside.
What can you do with zucchini in the summer?
Find top-rated ways to use your season zucchini bounty with zucchini salad recipes ranging from zoodle salad to grilled zucchini salad, zucchini Greek salad, and zucchini coleslaw. Salad is a great side dish for summer dinners. If tried smoking olive oil is not available, substitute regular olive oil.
Do you take the garlic out of the zucchini salad?
Remove the garlic cloves when ready to serve the salad. Save a garlic clove, finely minced, and toss it back into the salad with your favorite fresh herb. *Important*: just before serving, mix in the fresh herbs with the zucchini mixture.
Read more about the Health Benefit Of Onions And Garlic!
