Easy Zucchini Recipes – Marinated Zucchini Salad

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I spied this marinated zucchini recipe online the other day and immediately bookmarked it.  I had absoultly 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.

Here is my jacked up version.

Ingredients 

2 medium zucchinis, 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

Directions

*The key is to slice the zucchini as thin as possible.  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.

Need some olive oil?  Amazon currently has Italica Extra Virgin Olive Oil Enriched with Omega 3, 17-Ounce Bottles {Pack of 2} on sale for $10.48/ $5.24 each.

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Comments

  1. 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.

  2. 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.

  3. 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 :)

  4. 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.

  5. I eat zucchini raw all the time dipping in hummus or on salads. I prefer the taste to cucumber.

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