Marinated Zucchini Salad
Use raw fresh zucchini for this refreshing marinated zucchini salad! It is best when left to marinate for 4-8 hours!
Adapted from Food
Ingredients
1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1-2 tablespoon extra virgin olive oil
salt & fresh ground black pepper
2-3 tablespoons fresh basil or 2-3 tablespoons fresh parsley, chopped
Instructions
- Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. 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.
