Brazilian Abobrinha Marinada Marinated Zucchini Recipes

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN

Steps:

• Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
• Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
• In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
• Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
• Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
• Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.

MARINATED ZUCCHINI SALAD

Steps:

• Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
• Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
• Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

ZUCCHINI MARINARA

Steps:

• Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
• Place in 1-1/2 quart casserole.
• Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
• Simmer for 15 minutes, stirring occasionally.
• Spoon sauce over zucchini; mix well.
• Sprinkle cheese over sauce; cover.
• Bake at 325 degrees for 30 minutes.
• Bake, uncovered, for 5 minutes longer.

ITALIAN MARINATED ZUCCHINI

Steps:

• Wash, slice, pat-dry and fry the zucchini in oil.
• When golden brown remove from oil and rid of excess fat on paper towel.
• Wash mint leaves. Need about 6. Chop them up.
• Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
• Place in refrigerator once cooled off to chill.
• Salt and pepper to taste .

CRISPY GRILLED ZUCCHINI WITH MARINARA

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara.

GRILLED MARINATED ZUCCHINI

Steps:

• In a small bowl whisk together the garlic paste, the lemon juice, the vinegar, and pepper to taste and whisk in the oil. In a shallow baking dish large enough to hold the zucchini in one layer combine the zucchini, halved lengthwise, and the marinade and let the zucchini marinate, covered and chilled, turning them several times, overnight. Grill the zucchini on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush them with some of the marinade. Turn the zucchini, grill them for 6 to 8 minutes, or until they are tender, and transfer them to a work surface. (Alternatively the zucchini may be grilled in a ridged grill pan.) Slice the zucchini diagonally.