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."
"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!"
"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 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."
"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."
"Mild, good. I used the fresh parley which paired nicely with the lemon and squash for a really fresh, springtime flavor. A keeper for this lemon lover."
"Soooo good! Thank you"
"This looks like a beautiful recipe! Love the good ol' Italian dishes! I'm going to try this asap! xoxo BK Crew"
"I tried this because I wanted to find something different to do with zucchini and I'm trying to incorporate more low sodium dishes and side dishes into my family's routine. I wanted to like this, but I guess it's just not my thing. I think the garlic flavor was a little too overpowering for me, personally. The concept was interesting, and it did provide a different texture. I don't regret trying it, but I most likely won't make it again due to personal tastes. Thank you for posting though!"
"This recipe is entirely brilliant! Clean bright flavours, very satisfying. I doubled the herbs, and used both basil AND parsley."
"Very nice and refreshing. We have lots of zukes in the garden right now. I'm so very happy to have found this recipe! Thanks for sharing it."
"Wow, who would have thought raw zucchini could be so delicious! Of course, if the zucchini is old and bitter, nothing is going to make it taste good. I used two 8" zucchinis fresh from my garden. I sprinkled them all over with salt, then let them sit for about 15 minutes to draw out some of the liquid. I drained them, then added the juice of 1/2 lemon, 1 pressed garlic clove, 1 tablespoon olive oil, 1 tablespoon fresh chopped basil, and a few grinds of black pepper. It didn't need any additional salt. Delicious! I could eat it every day during zucchini season. My husband doesn't like lemon on his food so of course he didn't like it. Next time -- and there definitely will be a next time -- I'm going to try it with white wine vinegar for his sake. This is just too good a dish to pass up. UPDATE: I've now made this with white wine vinegar instead of lemon and while it's still very good, I definitely prefer it with the lemon juice."