Summer is the perfect time to experiment with fresh and seasonal produce, and one vegetable that is in abundance during this season is zucchini. This versatile vegetable can be used in a variety of dishes, from a simple side dish to a main course. Today, I want to share with you a delicious marinated zucchini recipe that will take your zucchini game to the next level.
This recipe features zucchini ribbons tossed in a mouthwatering mixture of olive oil, aromatic basil, fragrant cilantro, tangy white wine vinegar, garlic, and spicy brown mustard. The zucchini is marinated overnight, allowing it to soak up all the delicious flavors and become perfectly tender.
One thing I love about this recipe is that you can adjust the marinade to your taste. If you prefer a more tangy flavor, you can add more white wine vinegar. For a spicier kick, increase the amount of spicy brown mustard. And if you want to make it more herbaceous, add more fresh basil and cilantro.
Marinated Zucchini
Ingredients
- 2 Medium zucchini cut into ribbons, spiraled, or thinly sliced.
- 1/2 tsp Kosher sallt
Marinade
- 2 Tbsp White wine or red wine vinegar
- 2 tsp Honey
- 1 tsp Spicy brown mustard
- 2 cloves Garlic minced
- 1/2 tsp Kosher salt
- 1/4 tsp Red pepper flakes
- 1/4 tsp Freshly ground pepper
- 1 tsp Freshly squeezed lemon juice
- The white parts only roughly chopped of a green onion
- 1 Tbsp Freshly chopped basil
- 1 Tbsp Freshly chopped cilantro
- You can substitute either herbs for, dill, mint, chives, or tarragon
- 1/4 cup Extra virgin olive oil
Instructions
- Add the zucchini to a colander and toss with the 1/2 tsp kosher salt. Let sit and drain for 30 minutes.
- Meanwhile make the marinade
- In the bowl of a food processor add all the ingredients minus the oil.
- Give it a few pulses
- Slowly with the motor running add the oil thru the chute
- In a flower sack towel or cheese cloth ring all the moister from the zucchini
- Toss with the marinade and let sit overnight
- It is great to eat on its own or as a side dish