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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 4 servings |
||
| Calories 53 | ||
| Calories from Fat 32 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 324mg | 9% | |
| Total Carbohydrate 5.4g | 1% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.3g | ||
| Protein 1.6g | 3% | |
Zucchini Marinata (Marinated Zucchini Salad)
By: Cookgirl
Mar 2, 2006
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!
SERVES 4
Ingredients
- 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 fresh parsley, chopped
Directions
1
Note: It is your choice to peel or not peel the zuchhini.2
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.3
Cover bowl and refrigerate 4-8 hours, stirring occasionally.4
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.5
Adjust seasoning if necessary.6
Best eaten within 24 hours.
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Featured Reviews for This Recipe
From: Chef #979428
On Oct 6, 2008
I really liked this recipe. I have also made it with fresh oregano. I've added tomatoes and black olives and topped with feta cheese. Tastes like a Greek salad.
From: Flower #2
On Sep 13, 2008
I usually don't give low ratings, but it seems only fair that searchers out there should know that not everyone loved this salad. I liked the texture, but no one in my family like this.
From: VenomousKate
On Aug 25, 2006
This was fabulous! I minced the garlic in my food processor using the S-blaed. Then, since I'm far too impatient to stand slicing zucchini, cut the zucchini in half lengthwise and put it through my food processor using the slicing blade. I followed the rest of the recipe to the "T" and it was amazing! The flavor combination is so wonderful, particularly for garlic lovers. This is SUCH a nice change from simmered, broiled and baked zucchini. Perfect for the end of the season!
From: Linorama
On Jul 11, 2007
I'm crazy about this simple salad! I used just-picked zucchini and striped the skin for a pretty flower effect. Count me among those who crush the garlic into the marinade from the get-go, and I did opt for the basil instead of parsley - it was great. Next time I will cut back a bit on the lemon for a little less zing. I really liked the texture of the marinated zucchini, as I normally am not a big fan of it uncooked. This has changed my attitude! Thanks for the recipe that I will use again and again.
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