The marinated zucchini is incredibly simple to make and delicious.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound zucchini
- ½ cup vegetable oil
- 3 tablespoons white vinegar
- 2 tablespoons honey
- 1 tablespoon chopped fresh parsley, or to taste
- 1 tablespoon chopped fresh dill, or to taste
- 1 tablespoon chopped fresh basil, or to taste
- 3 cloves garlic, minced, or more to taste
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 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.
Reviews
Yum! I added cherry tomatoes and only used basil for the herb with some Za’atar. Very good. I will make it again.
Easy and quick to make. We loved it. Definitely will make again and perfect dish to make during hot summers when you don’t want to heat up the house with cooking dishes.
Loved it! have made it several times now!
This recipe was nice and simple. A tasty way to serve cold zucchini. The 2 hour fridge time shouldn’t be skipped as it softened the zucchini and pickled it a bit. We aren’t huge fans of parsley so will decrease the amount a bit next time. We plan to make this with our Thanksgiving dinner this year.
I made this but with three changes, first i used olive oil and red wine vinegar and because I did not have fresh parsley or basil I used some home made pesto. Great dish will make it again.
Amazing!!! A must try!! I forgot to add the basil and parsley but added everything else and it still turned out good! I used my wide spiraler and added thin cut carrots!
This was a great way to use the abundance in my garden. I used olive oil, added Greek seasoning (and cut back on the salt), and skipped the honey. Darn good! I am making Chicken Souvlaki tonight and will make this zucchini to stuff in the pita.
Loved it, very tasty. The zucchini, dill, spicy globe fail and garlic(last season’s) came from my backyard garden. Next time I’ll slice it in rounds instead of strips.
Holy cow! I did not expect this to be so incredibly delicious! I was looking for creative ways to use up extra zucchini from the garden, and this definitely hit the spot. My boyfriend, who is growing very tired of zucchini, gobbled it up! We will definitely be making this again.
I am in love with this zucchini marinated salad! It is so fresh and has a wonderful light flavor with the oil and fresh herbs and garlic. I like to make it with olive oil for a better flavor and healthier oil option. Avocado oil or a mix of both works well also. I make a batch of it and eat it right out of the frig when I need a light healthy snack. I also served it for guests at a family gathering and had to make copies of the recipe for everyone to take home! This is also a great way to use up abundant garden zucchini if you are tired of making zucchini bread.
Very good, next time I may add fresh broccoli.