Thursday, July 28, 2011

Marinated Zucchini Salad

I'm vacationing this week - mostly at home, with little getaways here and there - so I'll keep this post simple.

This recipe screams summer. It doesn't require an oven or even a stove. It's cool and refreshing, and uses just a few basic seasonal ingredients.

I hope you make it and enjoy it as much as we did.

Marinated Zucchini Salad
Serves 4-6

3 medium sized zucchinis
1 tablespoon olive oil
½ teaspoon salt
Juice of ½ lemon
1 scallion, white and light green part only, chopped
1 tablespoon chopped fresh mint

First, peel the zucchini and then julienne it into very thin matchsticks. Use a mandoline if you have one; if you use a knife, cut the pieces as thin as you can. They need to be really thin to get ‘cooked’ by the marinade.

Mix the oil, salt, lemon juice and scallions in with the zucchini. Let it sit at room temperature for 2-3 hours, or in the fridge for up to 24.

When you’re ready to serve, stir in the mint. This dish works well at room temperature or cold. It’s great as leftovers too, if you have any.


  1. Yum, this looks delicious! I usual roast zucchini, but this looks much lighter. I'll have to try it!

  2. Wow, I never thought of eating raw zucchini. I got bit by one in the store today. You know those evil spiny hairs all over them? Or are your stateside zucchini not fresh enough to bite?

  3. Thanks for sharing on my link-up!

  4. Thanks for sharing the great recipe and enjoy your vacation!

  5. Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.


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