Zucchini Marinata Marinated Zucchini Salad Recipes

MARINATED ZUCCHINI SALAD

Steps:

• In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
• Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.

MARINATED ZUCCHINI SALAD

Steps:

• Thinly slice zucchini and add to a large bowl.
• Mix all the marinade ingredients and pour over the zucchini.
• Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
• When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

MARINATED ZUCCHINI SALAD

Steps:

• 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.

MARINATED ZUCCHINI SALAD

Steps:

• Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)

Steps:

• Note: It is your choice to peel or not peel the zuchhini.
• 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.
• Cover bowl and refrigerate 4-8 hours, stirring occasionally.
• 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.
• Adjust seasoning if necessary.
• Best eaten within 24 hours.

ARTICHOKE AND ZUCCHINI SALAD

Steps:

• Slice zucchini thinly add drained and quartered artichokes.
• Blend together dressing ingredients in blender for 30 seconds.
• Pour over zucchini and artichokes marinate for 1 hour.
• Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.

MARINATED ZUCCHINI

Steps:

• Slice zucchini lengthwise 1/8th of an inch in thickness (4 millimeters) , if the zucchini are extra large then slice and then cut in half.
• In a small to medium sized frying pan add 1/2 cup olive oil and heat on medium high heat, once oil is hot (not boiling) add zucchini slices, (not all at once, single layer in the pan) turning till golden. Remove from pan and drain well on paper towels. (I pat them lightly with extra paper towels to remove extra oil).
• In a medium bowl add zucchini, parsley, garlic, salt, 1 tablespoon olive oil and the white wine vinegar. Toss gently and serve with bruschetta or crusty Italian bread. Enjoy!