Marinated Zucchini Salad - Easy and Healthy

"I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine."
photo by januarybride photo by januarybride
photo by januarybride
photo by Enjolinfam photo by Enjolinfam
photo by *Parsley* photo by *Parsley*
photo by Leggy Peggy photo by Leggy Peggy
photo by Divaconviva photo by Divaconviva
Ready In:




  • Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
  • Whisk the lemon juice with the olive oil in a small bowl and season generously.
  • Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

Questions & Replies

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  1. Gaia22
    Super simple & tasty addition to my raw recipes! I split the recipe in half. Furthermore, I didn't want to use so much oil, so I also split the "sauce" part in half again (while still maintaining the ratio of oil to lemon juice). Plus, my zucchini wasn't so large anyways. Worked out perfectly! To recap, I used 1 med. zucchini, 1 tbsp evoo, 1/4 fresh lemon juice, salt & pepper. Also, I tasted one before I let it sit for 15 minutes and -wow- what a difference 15 minutes makes! It's very tangy before it sits and nicely well-blended after. Thank you for sharing! :)
  2. littlemafia
    This was so different from any salad we've had so far,but I enjoyed it. DH said something was missing,but couldn't say what. Made for ZWT6.
  3. mliss29
    So easy to make and so tasty. Of course, I love lemon! But my husband said, "this is the best (darn) zucchini I've ever had." Well, there you go! Reviewed for the Veg*n Recipe Swap.
  4. januarybride
    Gosh, I hate to do this but the recipe did not strike our fancy. I tried to perk it up with some garlic and feta, but that didn't get anyone to eat it either. I would have added some oil, but we were trying to so the "light" salad thing. I do encourage others to try it though, as it has gotten wonderful reviews from other chefs!!!!!! Thanks for posting!
  5. Garlic Chick
    In a word - fantastic! I did not think I would like this very much because I was worried it would be too lemony. Definitely not the case. I made as written but with just 3 T of oil and added some fresh thyme. Thanks for posting, this is truly tasty!


I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008. I have a double major honors degree in sociology and politics and am slowly working my way through a Masters. I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment. I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily. These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it. These are banners and buttons from Zaar events in which I have participated: <img src=""> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=> <img src=> <img src="" border="0" alt="I am alw">
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