Marinated Zucchini Salad Recipes

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ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)



Zucchini Marinata (Marinated Zucchini Salad) image

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!

Provided by COOKGIRl

Categories     Vegetable

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1 -2 tablespoon extra virgin olive oil
salt
fresh ground black pepper
2 -3 tablespoons fresh basil or 2 -3 tablespoons fresh parsley, chopped

Steps:

  • Note: It is your choice to peel or not peel the zuchhini.
  • Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
  • Cover bowl and refrigerate 4-8 hours, stirring occasionally.
  • Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
  • Adjust seasoning if necessary.
  • Best eaten within 24 hours.

Nutrition Facts : Calories 54.4, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 4.9, Fiber 1.2, Sugar 3.2, Protein 1.6

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

6 small zucchini (about 1-1/2 pounds), thinly sliced
1/2 cup chopped green pepper
1/2 cup diced celery
1/2 cup diced onion
1 jar (2 ounces) diced pimientos, drained
2/3 cup vinegar
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.

Nutrition Facts :

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

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.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

MARINATED ZUCCHINI SALAD



Marinated zucchini salad image

Easy spicy marinated zucchini salad with toasted pine nuts and feta cheese is a delicious side dish perfect for summer meals.

Provided by Alida Ryder

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 9

500 g (1lb) zucchini (baby marrow/courgette) (thinly sliced )
1 cup feta cheese (cubed)
½ cup pine nuts (toasted)
1-2 red chillies (finely chopped)
¼ cup olive oil
¼ cup fresh lemon juice
1-2 garlic cloves (crushed (depending on how strong the cloves are))
1 tsp salt
½ tsp black pepper

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.

Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MARINATED ZUCCHINI AND SUMMER SQUASH



Marinated Zucchini and Summer Squash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 3h23m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

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 - EASY AND HEALTHY



Marinated Zucchini Salad - Easy and Healthy image

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.

Provided by Sarah_Jayne

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

2 large zucchini, ends cut off
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

  • 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.

MARINATED ZUCCHINI



Marinated Zucchini image

This marinated zucchini is very easy to make and tastes refreshing.

Provided by zolotce

Time 2h20m

Yield 4

Number Of Ingredients 10

1 pound zucchini
½ cup vegetable oil
3 tablespoons white vinegar
2 tablespoons honey
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh basil, or to taste
3 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g

MARINATED ZUCCHINI AND PARSLEY SALAD



Marinated Zucchini and Parsley Salad image

Make this Marinated Zucchini and Parsley Salad for a super easy and delicious side. All you have to do is combine the ingredients and let it chill. Plus, this salad with marinated zucchini, some say, is even better the next day!

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 4 servings, 1 cup each

Number Of Ingredients 5

2 zucchini, thinly sliced
1 red onion, finely chopped
2 Tbsp. chopped Italian parsley
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

Steps:

  • Combine ingredients.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1 small red onion, halved and thinly sliced
1/3 cup red-wine vinegar
1 tablespoon sugar
Salt and pepper
6 medium zucchini, thinly sliced

Steps:

  • In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
  • Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.

Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g

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Top Asked Questions

What is the best way to marinate zucchini?
This marinated zucchini is very easy to make and tastes refreshing. 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.
What is your favorite zucchini salad recipe?
1 pound medium or small zucchini, preferably a mix of green and yellow 2 tablespoons finely chopped parsley, mint, chives, dill or a combination 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.
How to make zucchini vinaigrette?
Instructions Whisk together the lemon juice, lemon zest, apple cider vinegar, honey, olive oil, salt and pepper. Toss vinaigrette with zucchini ribbons in a bowl and allow to sit for 20-30 minutes in the refrigerator. Add corn, herbs, walnuts and feta and toss gently. Season with sea salt and black pepper to taste.
What is the best way to cook zucchini and garlic?
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.

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