Marinated Zucchini Salad

By Martha Rose Shulman

Marinated Zucchini Salad
Andrew Scrivani for The New York Times
Total Time
40 minutes, plus 6 hours' refrigeration
Rating
5(486)
Comments
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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.

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Ingredients

Yield:Serves four
  • 1pound medium or small zucchini, preferably a mix of green and yellow
  • Salt to taste
  • 3tablespoons freshly squeezed lemon juice
  • 1garlic clove, crushed
  • 3tablespoons extra virgin olive oil
  • 2tablespoons finely chopped parsley, mint, chives, dill or a combination
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

116 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Tip
  • Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.

Ratings

5 out of 5
486 user ratings
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Comments

RC

I opted for salty and sweet. No garlic. Zucchini and cantaloupe with cilantro. Served with a side of warm jalapeno cornbread. Used my peeler to get thin sliced.

Figaro

This salad is superb. I have one of those inexpensive V-Slicers which, after 20+ years is still sharp. It made instant ribbons of 1 zucchini and 1 yellow squash. To make mixing easier, I salted after each layer and changed colors - no tossing or mixing necessary. I added a heap of fresh, chopped chives (husband's favorite). Served with Pasta, Sardines, Breadcrumbs & Capers, we were hard pressed to decide which dish was better.

Making it again tomorrow night with Eggplant Parmesan as the main.

anne chaney

Not usually a zucchini fan but this is delicious. I tasted it for seasoning right after making it and it seemed table-ready then and there without marinating! Used parsley, mint, basil and garlic scapes. Love the mint especially. Added kalamata olives and roasted red pepper for panache. It is gorgeous.

Dita

It's wonderful to have a zucchini salad recipe that doesn't say, Serve immediately. To slice the squash, I used the slicing side of a box grater, in a minimal rental kitchen. I skipped salting, sitting, rinsing and draining. I added the sliced zucchini to the dressing and let that marinate until dinner. I poured out some of the liquid, added a little more lemon juice and pepper, and put it on the table with a slotted spoon.

Rachel

I ended up feeling my mandoline didn't get the squash quite thin enough, so I ended up sautéing them in cast iron, with olive oil and minced garlic. After sautéing, I added a bit more salt and pepper, lemon juice, and some fresh dill! Tasted delicious. Really refreshing side.

Laurenski

This marinade is good with just the zucchini, but add napa cabbage, arugula, grapefruit and walnuts - yum : )

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