Marinated Zucchini Salad
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. Featured in: Summer Squash, With A Lighter Touch. Learn: Basic Knife Skills
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 garlic clove crushed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 pound medium or small zucchini preferably a mix of green and yellow
- 2 tablespoons finely chopped parsley mint, chives, dill or a combination
- Carbohydrate 5.41477499626104 g
- Cholesterol 0 mg
- Fat 19.4242499999499 g
- Fiber 0.493499995925688 g
- Protein 0.587399999664734 g
- Saturated Fat 2.68441799999163 g
- Serving Size 1 1 recipe (538g)
- Sodium 3493.77449999606 mg
- Sugar 4.92127500033535 g
- Trans Fat 0.546452999984849 g
- Calories 190 calories
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. 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. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
