Marinated Zucchini Cubes Recipes

MARINATED ZUCCHINI

Steps:

• Slice zucchini lengthwise 1/8th of an inch in thickness (4 millimeters) , if the zucchini are extra large then slice and then cut in half.
• In a small to medium sized frying pan add 1/2 cup olive oil and heat on medium high heat, once oil is hot (not boiling) add zucchini slices, (not all at once, single layer in the pan) turning till golden. Remove from pan and drain well on paper towels. (I pat them lightly with extra paper towels to remove extra oil).
• In a medium bowl add zucchini, parsley, garlic, salt, 1 tablespoon olive oil and the white wine vinegar. Toss gently and serve with bruschetta or crusty Italian bread. Enjoy!

MARINATED ZUCCHINI SALAD

Steps:

• Thinly slice zucchini and add to a large bowl.
• Mix all the marinade ingredients and pour over the zucchini.
• Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
• When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

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.

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 CUBES

Steps:

• Mix all ingredients except zucchini in a large glass bowl. Microwave at high for 2 minutes. Stir in zucchini. Cover and chill, at least 2 hours.
• Serve with a slotted spoon to drain.

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.

MARINATED MOZZARELLA CUBES

Steps:

• In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice. , In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes. Pour into jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.

ZUCCHINI AND CUCUMBER SALAD

Steps:

• In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
• For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
• Makes 5 servings.

MARINATED CHICKEN & ZUCCHINI KABOBS

Steps:

• In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper., On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.

CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO

Steps:

• Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
• Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
• Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.