Marinated Raw Zucchini Salad Recipe

OMG, I just tried this marinated raw zucchini salad and it’s a total game-changer! The tangy lemon and fresh basil give it such a refreshing kick, plus the toasted pine nuts add the perfect crunch—summer vibes in every bite! 🌿🍋✨

Marinated Raw Zucchini Salad is how the vibrant flavors of fresh zucchini come to life. You mix it up with not just the juice of a lemon but also with a luscious combination of extra-virgin olive oil and refreshingly tangy lemon juice, deliciousness that is directly from the produce aisle of your local grocery store.

And if you don’t have a grocery store, don’t worry—just raid the farmers’ market the next time you’re out and about. Because this salad is straight-up summer eating.

Marinated Raw Zucchini Salad Recipe Ingredients

• Zucchinis: Low-calorie, high in fiber, promotes digestion.
• Extra-Virgin Olive Oil: Contains healthy fats, boosts heart health.
• Lemon Juice: Adds tanginess, rich in vitamin C.
• Garlic: Enhances flavor, contains antioxidants, supports immunity.
• Parmesan Cheese: Provides protein and calcium, adds umami flavor.
• Basil Leaves: Fresh flavor, contains vitamins A, K, and antioxidants.
• Pine Nuts: Rich in healthy fats and protein, adds nutty flavor.

Marinated Raw Zucchini Salad Recipe Ingredient Quantities

• 2 medium zucchinis
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tablespoon pine nuts, toasted

How to Make this Marinated Raw Zucchini Salad Recipe

1. Rinse the zucchinis well and cut off the ends. A vegetable peeler or mandoline works well for slicing the zucchinis into very thin, long strips.

2. In a sizable mixing bowl, combine the following components: extra-virgin olive oil, fresh lemon juice, and grated lemon rind (this isn’t a zesting miracle; it just gets the job done with minimal work). Next, add the little bits of garlic that have been minced, followed by an even sprinkle of sea salt and black pepper (to taste), and then finish it off with a few red pepper flakes.

3. Put the zucchini in the bowl with the marinade and gently toss until the zucchini is well coated.

4. Seal the bowl tightly with plastic wrap. Place it in the refrigerator. Wait 30 minutes. Then remove the bowl from the refrigerator and remove the plastic wrap.

5. Prior to serving, take the marinated zucchinis from the fridge and give them a gentle toss to redistribute the marinade.

6. Place the marinated zucchini on a serving platter.

7. Distribute evenly on top of the zucchini the cheese, freshly grated and reminiscent of the flavors of authentic Italian pecorino Romano, Parmigiano-Reggiano, Asiago, or another aged Italian cheese.

8. Disperse the basil leaves that have been cut into thin slices over the salad.

9. In a skillet, on medium heat, toast the pine nuts in their own oils (there should be enough for this) until they are golden. Then, scatter the toasted nuts over the salad before serving.

10. As an appetizer or side dish, the marinated raw zucchini salad is a refreshing and flavorful way to start a meal. Serve it immediately.

Marinated Raw Zucchini Salad Recipe Equipment Needed

1. Vegetable peeler or mandoline
2. Cutting board
3. Knife
4. Sizable mixing bowl
5. Measuring cups and spoons
6. Plastic wrap
7. Skillet
8. Grater (for cheese)
9. Serving platter
10. Tongs or salad servers

FAQ

• Q: Can I use other types of squash in this salad?A: Yes, you can use yellow squash or a mixture of yellow squash and zucchini to get a texture and flavor very similar to that of zucchini.
• Q: How far in advance can I prepare the zucchini salad?The salad can be made and kept for up to 2 hours before serving. Zucchini that has been marinated much longer might lose its shape and have too soft a texture.
• Q: What can I use instead of pine nuts?A: You can replace pine nuts in a recipe with chopped walnuts or almonds for a different nutty flavor.
• Q: Is there a substitute for Parmesan cheese?A: For a non-dairy alternative, you can use nutritional yeast. Otherwise, Grana Padano or Pecorino Romano are great substitutes.
• Q: How should I slice the zucchini for this salad?A: Using a mandoline or a very sharp knife, slice the zucchini as thinly as possible. This ensures that they will marry very evenly and very quickly with the vinegar.
• Q: Can I omit the red pepper flakes?A: Yes, if you prefer a flavor that is milder, you can leave out the red pepper flakes altogether.
• Q: Is it necessary to toast the pine nuts?A: The pine nuts’ flavor is much better when they’re toasted. I didn’t mention this in the recipe, but toasting the pine nuts really makes the flavor pop, and they get a lovely crunch, which is a great contrast to the smooth texture of the salad.

Marinated Raw Zucchini Salad Recipe Substitutions and Variations

Olive oil, extra virgin: Substitute with avocado oil or walnut oil for a different flavor profile.
Lemon juice: Take apple cider vinegar or white wine vinegar instead for a fantastically tangy twist.
Parmesan cheese: Use pecorino romano or nutritional yeast for a vegan substitute.
Basil is a wonderful herb, but sometimes you might not have it on hand. Try speculating with fresh mint leaves or cilantro, which are just as herbal and offer a unique twist to your dish.
Pine nuts: Replace with cut almonds or walnuts for a new texture and flavor.

Pro Tips

1. Use a Mandoline for Even Slices: To achieve uniform thin slices of zucchini, which helps in even marination and presentation, use a mandoline slicer. This tool provides precise control over thickness.