I spied this marinated zucchini salad recipe online the other day and immediately bookmarked it. I had absolutely no idea eating zucchini raw was an option. But hello… it sure is. In fact, if you slice the zucchini thin enough, you have no idea you are even eating zucchini.
This recipe for marinated zucchini salad is fantastic! You’ve got to try it. Here is my jacked up version.
~Mavis
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Marinated Zucchini Salad
Ingredients
Scale
2 medium zucchini, sliced paper thin
1/3 cup olive oil
1/4 cup fresh basil, finely sliced
2 tablespoons lemon juice {I used bottled}
2 tablespoons fresh Parmesan {for garnish}
1/4 teaspoon red pepper flakes
salt and pepper to taste
Instructions
- Place sliced zucchini, basil, olive oil, lemon juice, red pepper flakes and salt and pepper in a bowl and toss until the zucchini slices are well coated.
- Cover with saran wrap and let sit for 2 hours in the refrigerator.
- Sprinkle with Parmesan prior to serving.
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Michelle says
My mom made this last weekend but she added thinly sliced carrots to it. I was surprised that I liked it so much.
Mavis says
I think I’ll try that next time. Thanks!
Robin Welch says
We slice zucchini thin and top our grilled pizzas with them. The zucchini does not really cook through as the pizzas grill up in just a few minutes. Boy is that yummy. I threw some thinly sliced into our Asian Chicken salads tonight, raw is tasty.
Micaela says
Hi Mavis~
I discovered I could do the same thing with my Lebanese squash this summer. Good thing cuz we’ve had ALOT of squash this summer. My recipe is similar to yours, although it is very versatile and you can change up the ingredients depending on what you have 🙂
Mandy says
Yesterday I used up some of my mountain of summer squash and zucchini making bread and butter pickles and sweet zucchini relish. I had some extra relish that I was going to refrigerate but it was so good I ate it all plain right out of the pot with my five year old. Who knew that zucchini could be pickled and that it would be so good. You should try making some it is so worth it. Next time I make it though I think I will hide in the pantry to eat it so I don’t have to share.
Mavis says
Oh that’s funny. Yes hiding in the closet is required sometimes.
theresa says
I eat zucchini raw all the time dipping in hummus or on salads. I prefer the taste to cucumber.
Catherine Foster says
I think thinly sliced jicama would also taste good in this. And the carrots!
Debbie says
I have a recipe for zucchini cobbler..It’s the bomb !!!!!!! Really, I gave my mom half of it and she called and asked what kind of apples I used…
Simply awesome…But full of butter and sugar too…YumYummm