Marinated Zucchini with Garlic and Fresh Herbs
User Reviews
5
-
Prep Time
40 mins
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Additional Time
12 hrs
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Servings
6 servings
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Calories
129 kcal
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Cuisine
Eastern European
Marinated Zucchini with Garlic and Fresh Herbs
Description
Marinated Zucchini with Garlic and Fresh Herbs begins by slicing zucchini extremely thinly to about 1/16-inch thickness, enhancing texture and allowing flavors to penetrate. Sprinkling kosher salt and letting the slices stand for 30 minutes softens the zucchini and draws out excess water. The marinade blends sunflower oil with a moderately acidic vinegar base balanced by honey's sweetness, pungent pressed garlic, and spices including red pepper flakes and ground black pepper.
Chopped fresh herbs—basil, parsley, and cilantro—add fragrant, green notes complementing the bright acidity and gentle heat. After draining and gently pressing out more liquid, the zucchini is stirred into the marinade and refrigerated overnight to fully absorb flavors while maintaining tender crispness. The dish can be stored up to seven days refrigerated.
This preparation offers a refreshing, zesty accompaniment suitable for warm weather meals, barbecues, or as a flavorful cold side to protein dishes. The balance of acidity, sweetness, and herbaceous notes makes for a lively vegetable salad.
Ingredients
- 2 zucchini rinsed, ends trimmed off, medium
- 1/2 tsp kosher salt
For the marinade
- 1/3 cup sunflower oil
- 4 Tbsp white vinegar
- 2 tsp honey
- 3 cloves garlic pressed
- 1 tsp kosher salt
- 1/3 tsp red pepper flakes plus more to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp basil finely chopped, fresh
- 1 tsp parsley finely chopped, fresh
- 1 tsp cilantro finely chopped, fresh
Instructions
- Slice the zucchini really thin, about 1/16-inch thick on a mandolin or a food processor. Place them in a bowl, toss with salt and let stand for 30 minutes.
- Prepare the marinade by mixing the sunflower oil with the rest of the ingredients.
- Drain the zucchini. Handful by handful, gently press with your hands to remove excess liquid. Place in a bowl. Add the marinade and mix well.
- Transfer to an air tight container and refrigerate overnight before serving.
- Marinated zucchini will keep in an air tight container in a fridge for up to 7 days.
Notes
- Slicing zucchini very thin allows the marinade to penetrate fully and creates a delicate texture.
- Salting the zucchini and letting it rest removes excess water, preventing sogginess.
- This marinated zucchini keeps well refrigerated for up to 7 days, making it convenient for make-ahead servings.
- The marinade's pH is approximately 3.87, providing safe acidity for preservation and tangy flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 589mg | 25% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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