MARINATED ZUCCHINI
This marinated zucchini is very easy to make and tastes refreshing.
Provided by zolotce
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g
BALSAMIC GRILLED ZUCCHINI
A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.
Provided by LashGal
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for medium-low heat and lightly oil the grate.
- Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
- Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g
MARINATED ZUCCHINI AND SUMMER SQUASH
Provided by Giada De Laurentiis
Categories side-dish
Time 3h23m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
- Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)
A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!
Provided by COOKGIRl
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 54.4, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 4.9, Fiber 1.2, Sugar 3.2, Protein 1.6
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.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
ITALIAN MARINATED ZUCCHINI
Delcious side dish with grilled meats. Serve cold. My Grandmother "Nonna" used to make these, mom still does and I adore the taste of zucchini, vinegar & garlic. Mint leaves are needed to give it a very subtle taste, will not taste the same without them.
Provided by ChefRed
Categories European
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash, slice, pat-dry and fry the zucchini in oil.
- When golden brown remove from oil and rid of excess fat on paper towel.
- Wash mint leaves. Need about 6. Chop them up.
- Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
- Place in refrigerator once cooled off to chill.
- Salt and pepper to taste .
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- Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
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- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the zucchini to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or until tender and browned. Season with additional salt and pepper if desired.
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