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Marinated Zucchini Delight: A Flavorful Italian-Inspired Recipe

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Ingredients

Adjust Servings:

	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

Nutritional information

54.4

Calories

34 g

Calories From Fat

3.8 g

Total Fat

0.6 g

Saturated Fat

0 mg

Cholesterol

9.6 mg

Sodium

4.9 g

Carbs

1.2 g

Dietary Fiber

3.2 g

Sugars

1.6 g

Protein

132 g

Serving Size

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Marinated Zucchini Delight: A Flavorful Italian-Inspired Recipe

Name: Marinated Zucchini Delight: A Flavorful Italian-Inspired Recipe
Prep time: 20 min
Total time: 4 h 35 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 2; : 1 - 2; : 2 - 3

Features:

Cuisine:

American

I had giant zucchine to use and I din't know what to do as I like to change recipe.As I found this recipe I knew that this will be great for them.I had to make a change as I was using a giant zucchini: I peele the zucchini,cut theit lenghtwise, discarded the seeds and sponge part, placed in a bowl and added 1 teaspoon salt.After 2 hours I rinced and drained it. In this way most of the exceded was away and I could follow the recipe as described.used small leaved basil for it.Thanks a lot for the recipe we really enjoyed this fresh salad! :)

275 min
Serves 4
Easy

Ingredients

1
1
2
1 - 2
2 - 3

Directions

Zucchini Marinata (Marinated Zucchini Salad),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!,I had giant zucchine to use and I din’t know what to do as I like to change recipe.As I found this recipe I knew that this will be great for them.I had to make a change as I was using a giant zucchini: I peele the zucchini,cut theit lenghtwise, discarded the seeds and sponge part, placed in a bowl and added 1 teaspoon salt.After 2 hours I rinced and drained it. In this way most of the exceded was away and I could follow the recipe as described.used small leaved basil for it.Thanks a lot for the recipe we really enjoyed this fresh salad! :),I found it useful to begin with the lemon and oil amounts recommended in the recipe and work back until I found the proportions that suited me — definitely a lot less lemon and I also added a teaspoon of sugar. Peeled the zucchini and kept the salad in a big jar refrigerated — ideal for little snacks!

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Steps

1 Done	Note: It Is Your Choice to Peel or not Peel the Zuchhini.
2 Done	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 Done	Cover Bowl and Refrigerate 4-8 Hours, Stirring Occasionally.
4 Done	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 Done	Adjust Seasoning If Necessary.
6 Done	Best Eaten Within 24 Hours.