Marinated Zucchini And Red Onions Recipe

I keep a jar of marinated zucchini and red onions made with white wine vinegar, good extra virgin olive oil, garlic, herbs, and spices in the fridge all week, a simple addition I rely on for my Zucchini Salad Recipes and to use up late summer squash.

I never thought thinly sliced zucchini and red onion could stir up so much drama in my kitchen, but this one does. It’s bright, a little brash, and somehow addictively crisp even after sitting in the fridge a few days.

I keep finding new ways to use it — on salads, tucked into bowls, or straight from the jar at 2 a.m., not proud but content. If you like surprises and hate complicated steps, this will bait your curiosity, especially if you scroll through Zucchini Salad Recipes looking for something that actually makes you stop and taste.

Ingredients

• Zucchini: mild, watery bite, good source of fiber, vitamin C, very low in calories.
• Red onion: sharp, sweet when marinated, adds color and small amounts of antioxidants.
• Olive oil: adds richness and healthy fats, helps absorb other nutrients, silky mouthfeel.
• White wine vinegar: bright tang, cuts oiliness and gives that pleasant sour pop.
• Garlic: pungent, savory, tiny bit adds umami and immune boosting compounds, don’t overcook.
• Oregano: earthy herbal lift, antioxidants and aroma, fresh tastes brighter than dried.
• Parsley: fresh green note, vitamin K and C, makes everything look lively and clean.

Ingredient Quantities

• 3 medium zucchini, thinly sliced
• 1 medium red onion, thinly sliced
• 1/4 cup white wine vinegar
• 1/3 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
• 1/4 to 1/2 teaspoon red pepper flakes, optional
• 1 teaspoon granulated sugar or honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or basil

How to Make this

1. Wash the zucchini and trim the ends, then slice them thinly (about 1/8 inch) with a sharp knife or a mandoline; thin slices pick up flavor better, but don’t cut fingers, ok?

2. Peel and thinly slice the red onion and add it to the zucchini in a large bowl.

3. Sprinkle the 1 teaspoon kosher salt over the veggies, toss, and let sit 8 to 10 minutes so they release some water; then gently press or pat out excess liquid with paper towels or a clean kitchen towel.

4. Make the marinade: in a jar or bowl combine 1/4 cup white wine vinegar, 1/3 cup extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon granulated sugar or 1 teaspoon honey, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano, and 1/4 to 1/2 teaspoon red pepper flakes if you like heat; seal and shake or whisk until sugar/honey dissolves.

5. Pour the marinade over the drained zucchini and onions, toss well so everything is coated, scraping the bowl so no garlic gets stuck on the bottom.

6. Transfer the mixture to a clean jar or airtight container, pressing down so the liquid covers the veggies, then close the lid.

7. Refrigerate at least 30 minutes to 1 hour before eating, though overnight is better for deeper flavor; these keep in the fridge up to 5 to 7 days.

8. Just before serving stir in 2 tablespoons chopped fresh parsley or basil for brightness, taste and adjust salt or pepper if needed, then use as a snack, salad topper, bowl mix-in or a side.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife or mandoline (for thin 1/8 inch slices)
3. Large mixing bowl
4. Measuring cups and spoons
5. Small jar or bowl with lid for the marinade (a mason jar works great)
6. Whisk or fork (to emulsify the oil and vinegar)
7. Paper towels or a clean kitchen towel (to press out excess liquid)
8. Spoon or tongs for tossing and scraping the bowl
9. Airtight container or jar for storing in the fridge

FAQ

Marinated Zucchini And Red Onions Recipe Substitutions and Variations

• Zucchini: swap with yellow summer squash for almost the same texture and cook time, or thinly sliced eggplant (pat dry or salt briefly to reduce bitterness), or use cucumber slices for a raw, crisp version but skip long marinating.
• Red onion: use shallots or sweet Vidalia for a milder, sweeter bite, or green onions (scallions) for a fresher lighter note; white onion works too but will be sharper so soak a bit in the vinegar.
• White wine vinegar: substitute apple cider vinegar or red wine vinegar 1:1, or use fresh lemon juice for brightness (lemon is fruitier so you might use slightly less).
• Oregano: swap dried for fresh at about a 1:3 ratio, or use basil, thyme or marjoram instead (basil gives a sweeter softer flavor, thyme is more earthy).

Pro Tips

1) Slice even and thin, but be safe: a mandoline with the guard is fastest, but if you dont have one use a very sharp knife and curl your fingers under. Uneven slices mean some pieces get soggy while others stay under-flavored.

2) Salt, wait, then dry well. Letting the zucchini sweat and then pressing/patting out the liquid gives a firmer bite and stops the marinade from getting watered down, otherwise it tastes weak fast.

3) Warm the oil just enough to help the sugar dissolve and to mellow raw garlic, then let it cool before pouring over the veg. That little step makes the garlic less harsh and lets the flavors meld faster.

4) Time and fresh herbs matter. For best flavor chill it overnight, but add chopped parsley or basil right before serving so the herbs stay bright. If you need it sooner push everything down so it’s submerged and give it at least an hour.