47 Reviews of Zucchini Marinata (Marinated Zucchini Salad)

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.

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: Sackville

On Jun 27, 2006

Fantastic salad. I made a heap of this using parsley and it took me about 3 days to eat it all but even after that long the salad still kept a nice texture. This would be a great side to a barbeque.

From: Calee

On Jul 22, 2007

Lovely salad and a wonderful way to use up fresh garden zucchini. First time I made this I used basil and sliced the zucchini in ribbons. The next time I used green and yellow zucchini and used fresh parsley both equally good but I think we liked the parsley better. The fresh ground pepper is a must on this salad. Thanks Cookgirl for this fast and easy salad.

From: Flower #2

On Nov 17, 2008

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: dicentra

On May 22, 2006

I made this yesterday for PAC 2006. I ended up letting it sit for 24 hours. I added lemon zest to the marinade, and didn't put the one clove of garlic back in. (I'm planning on eating this at lunch and didn't want too much garlic!) I was surprised that the zucchini kept its shape and didn't get wilty in the marinade. Fabulous flavor. Zucchini and lemon go wonderfully together! This is a fantastic salad for summer and I'll be making it again. Thanks for sharing!

From: DR. House

On May 17, 2007

To quote the wife as she stuffed another bite in "5 stars." I made only one change. I didn't put in the olive oil but used a bit of water instead.

From: Chef #570804 Halifax Liz

On Jul 10, 2008

Don't know how I missed this great recipe but better late than never. Makes a wonderful light side dish and we like it on dark rye bread. Thanks for submitting.

From: conluvscats

On Jul 12, 2008

Wow! This was fabulous! I admit was skeptical about it, but am overrun with squash and had nothing to lose in trying it. It is very easy to make and took little time as I used my food processor to slice the zucchini. I used fresh basil because I have it growing in the garden too. I'm not sure I would like it with parsley. This is a really great cold side dish for summer. I plan to make this again and take it to my family reunion.

From: Chef Mom 007

On Aug 27, 2008

Fantastic recipe as shared (although I did not mince and add the garlic in at the end just for the kids), but I have also been adding thinly sliced garden onions. I've also made it with a mix of zucchini and patty pans, and also just using patty pans. Simply delicious, easy, and super quick using a mandolin! This comes from a family of summer squash lovers! Over the last 25 years, I have flooded our summer meals with zucchini, variety of yellows, patty pans, etc., and my husband said this is now his favorite way to eat zucchini. The kids also loved it, and I have been making a batch almost daily for my lunch/dinner (I'm vegetarian). Thanks so much for sharing ~ it has been added to the "family favorite's" file!