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    You are in: Home / Recipes / Zucchini Marinata (Marinated Zucchini Salad) Recipe
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    Zucchini Marinata (Marinated Zucchini Salad)

    Zucchini Marinata (Marinated Zucchini Salad). Photo by Sackville

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Cookgirl's Note:

    A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!

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    Units: US | Metric


    1. 1
      Note: It is your choice to peel or not peel the zuchhini.
    2. 2
      Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
    3. 3
      Cover bowl and refrigerate 4-8 hours, stirring occasionally.
    4. 4
      Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
    5. 5
      Adjust seasoning if necessary.
    6. 6
      Best eaten within 24 hours.

    Ratings & Reviews:

    • on July 16, 2010


      I really like this recipe. I've made it a couple of times now for my family. I changed a couple of things. First: I love garlic so I minced mine up and mixed it with everything else instead of discarding it after it's done marinating. Second: I didn't have any "fresh" herbs, but I did have some dried thyme and put that in it instead. Everyone LOVED it. Even my son's friend who was visiting that night (who's a fairly picky eater) was helping himself to seconds.

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    • on August 11, 2009


      It was good. It had a very summery taste. I would add a little more garlic. All I could taste was lemon. I used basil which gave it a good flavor.

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    • on April 16, 2010


      I had very high hopes for this recipe, but I ended up not liking it very much. I made it as written except for following the advice of some commenters and crushing the garlic into the lemon juice at the beginning. I also used the optional lemon zest. After four hours, I thought the zucchini was okay, nicely softened, but not very flavorful. Maybe after a longer marinade it would have been better, or if I'd had both basil and parsley instead of just the latter. As it was, I wound up tinkering with it to give it more complexity and flavor, adding an italian herb blend, thinly sliced sweet onion, chopped kalamata olives and chopped tomatoes, and then a little extra lemon and oil to offset all those additions. I'll try the concept again, I'm fairly sure, and I did enjoy the texture of the marinated zucchini, but to me, the simplicity of garlic, lemon, s&p was just a little too simple. Thanks for the idea!

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    Nutritional Facts for Zucchini Marinata (Marinated Zucchini Salad)

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 54.3
    Calories from Fat 34
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 9.6 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 1.2 g
    Sugars 3.1 g
    Protein 1.5 g

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