By Cookgirl on March 02, 2006
Photo by Sackville
Photo by Sackville
"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!"
Serving Size: 1 (132 g)
Servings Per Recipe: 4
"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."
"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."
"This recipe was simple to make. I let it marinate in the refrigerator 24 hours before tasting it. I used fresh herbs in mine, but next time if I try to make it, I'll add less lemon. Made for Kittencal's Kitchen Cooking W/Herbs tag - Parsley."
"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!"
"This recipe is entirely brilliant! Clean bright flavours, very satisfying. I doubled the herbs, and used both basil AND parsley."
"I cut back a little on the lemon, and it was the perfect combination for us! We will have this often, as the zucchini is growing like crazy in my garden right now!"
"This was pretty good, however, my large lemon must have been extra juicy, because like some others it was a little overpowering. Certainly though, no reflection on the recipe. You just have to watch the amount of juice you are using. I also added some lemon zest. Love the stuff. Thanks for sharing Cookgirl. A great alternative salad. Made for the July '09 Herb/Spice of the Month."
"This is a good option for raw zucchini. My husband and I definitely prefer cooked zucchini, but on a hot day with no AC, this would be great. We did find the lemon a little overpowering, so I might lower the amount of lemon juice next time."
"Very refreshing. I made it for a dinner party last night, and it was gone in a second. I made it with parsley this time, but next time I'll try it with basil, and with a little lest lemon. Overall, a wonderful recipe."
"Very good. A nice, fresh-tasting way of preparing squash and zucchini. I've made this dish twice now, and I'd recommend NOT adding in the minced garlic in the final step. The crushed garlic gives it just the right garlic flavor without being overpowering. Also, adding 1/4 tsp. of dried oregano to the marinade instead of the fresh herbs worked out well."
"Very nice, especially considering its simplicity. I think both the garlic and lemon are essential. It wouldn't be the same with vinegar. I made it just for me and ate some after only a few minutes. It was pretty good, but of course it was even better after a few hours."
"I made this yesterday for PAC 2006. I ended up letting it sit for 24 hours. I added lemon zest to the marinade, and didn't put the one clove of garlic back in. (I'm planning on eating this at lunch and didn't want too much garlic!) I was surprised that the zucchini kept its shape and didn't get wilty in the marinade. Fabulous flavor. Zucchini and lemon go wonderfully together! This is a fantastic salad for summer and I'll be making it again. Thanks for sharing! :)"
"I had giant zucchine to use and I din't know what to do as I like to change recipe.
As I found this recipe I knew that this will be great for them.
I had to make a change as I was using a giant zucchini: I peele the zucchini,cut theit lenghtwise, discarded the seeds and sponge part, placed in a bowl and added 1 teaspoon salt.
After 2 hours I rinced and drained it. In this way most of the exceded was away and I could follow the recipe as described.
I used small leaved basil for it.
Thanks a lot for the recipe we really enjoyed this fresh salad! :)"
"I found it useful to begin with the lemon and oil amounts recommended in the recipe and work back until I found the proportions that suited me -- definitely a lot less lemon and I also added a teaspoon of sugar. Peeled the zucchini and kept the salad in a big jar refrigerated -- ideal for little snacks!"
"This is so simple and so good. It's surprising how good this simple recipe is. I have used only locally grown zuchinni so far and I'm hoping it will be good when that's no longer available."
"This is a very simple, clean recipe. I used fresh basil and we loved it"
"This was so good. Simpl, clean, bright and fresh a perfect summer side. Thanks a bunch!"
"I really had high hopes for this but, unfortunately, I guess it wasn't too our liking very much. Was too lemony/tart...and the flavors were -- like another reader -- too simple. I would have preferred a much more complex, deep flavor. Thanks for posting it!"
"This had a delicious fresh taste I was amazed at how wonderful it came out! Everyone at the party I took it to couldn't believe it was Zucchini. I used fresh basil in mine."