I love all things simple. In particular, I love this very simple but delicious salad. When I found some teeny baby zucchini at the Farmer’s Market, I knew what I would make with them.
Marinating the Zucchinis
Marinated Zucchini
Source : inspired by Vogue Entertaining and Travel
Cuisine: Italian
Prep time: 10 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
ingredients
2 zucchini
50 ml extra virgin olive oil
juice 1/2 large lemon
1 clove garlic
handful of parsley or parsley and mint
3 small balls bocconcini (1 large ball)
method
Slice the zucchini thinly lengthwise using a mandoline if you have one. Finely chop the garlic.
Mix the garlic, lemon juice and oil, and pour over the zucchini slices. Allow to marinate for 2 hours. If you want to marinate for longer, place in the fridge.
When serving, slice the bocconcini and arrange over the zucchini, and sprinkle with finely chopped herbs. Enjoy!
You could also add rocket (arugula) to this salad.
The Zucchini / Courgettes / Gourgettes Series
- Zucchini Curry to Die For
- Cool as a Cucumber – Cucumber/Zucchini Curry
- ISKON Easy Mung Dal
- Simple approaches
More Cooking, Food and Recipes:
ohh, that looks super! thanks for this too! I think the boccincini would certainly aid a non zuxxhini loving vego kid to have a go(else just eat all the cheese)…
Thanks kel. You know, marinating the zooks certainly changes the taste somewhat. They may just fall in love with them.
Beautiful, elegant, spare.
You’re my kinda cook. But then, I’m pretty sure you already knew that…
Now willing mine to grow, grow, grow. Hope they’re listening!
Hi lovely Lucy. Yep. Simplicity. Good.
Sending growing thoughts to your zucchinis.
This is one delicious salad. I seem to cook the Zucchini for most of my dishes and they seem so sad. My kids eat them raw all the time though I think wrongly all vegetables have to be cooked!
My daughter won’t eat raw zucchini, ever! It just seems wrong to her. But I love it. You are right, it goes quite limp and looses colour when cooked. Raw is More!
A simple yet healthy salad top with your desired herbs and spices found in your spice rack.
For me, this is a good appetizer.
Thanks again.
Pingback: Early September, 2012. Orzo! Bless you! (A salad) « Heat in the Kitchen