Marinated Zucchini With Garlic And Fresh Herbs Recipe

I’m sharing my Marinated Vegetables zucchini recipe that explains how a little oil, sugar, salt and acidity lets them keep longer and opens up many serving possibilities.

I never thought zucchini could behave so wildly. Thin slices of zucchini meet minced garlic and suddenly a plain garden thing turns bright, tangy and oddly addictive.

These Marinated Vegetables have this sweet and sour tension that makes you keep reaching for another bite, and they actually stand up next to grilled meats or even mashed potatoes, it’s weird but true. They store well too so you can make a batch and forget about it for a few days, then surprise yourself.

I mess up recipes all the time, but this one? I keep coming back, and so do my friends.

Ingredients

• Zucchini: light, watery veg good fiber and vitamin C keeps it low calorie.
• Olive oil: healthy fats adds richness and helps herbs bloom, mild peppery note.
• Garlic: pungent brings savory punch, small amount gives strong flavor and health perks.
• Vinegar or lemon: bright acid cuts richness, adds tang and a sharp freshness.
• Parsley and basil: fresh green notes add aroma vitamins and a bright finish.
• Sugar and red pepper flakes: tiny sweetness balances acid, flakes bring optional gentle heat.

Ingredient Quantities

• 1 1/2 pounds zucchini (about 3 medium) thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar or lemon juice
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 2 cloves garlic, minced or crushed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes optional

How to Make this

1. Trim the ends of 1 1/2 pounds zucchini and thinly slice them about 1/8 inch thick, a mandoline works great if you got one but be careful.

2. Put the slices in a colander, sprinkle with 1 teaspoon kosher salt, toss and let sit 15 to 20 minutes so they release some water.

3. While they sweat, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar or lemon juice, 1 teaspoon granulated sugar, 1/4 teaspoon freshly ground black pepper, and a pinch of red pepper flakes if you want heat.

4. Stir 2 cloves garlic minced or crushed into the dressing so the garlic flavor has time to mellow out.

5. After the zucchini has drained, gently pat or squeeze the slices with paper towels to remove excess moisture, this helps them soak up the marinade better.

6. Transfer the zucchini to a shallow dish or jar and pour the dressing over, toss gently to coat every slice.

7. Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh basil, toss again so the herbs get mixed in.

8. Taste and adjust, add a little more salt or acid if it seems flat.

9. Cover and refrigerate at least 30 minutes but for best flavor wait 2 to 4 hours or up to 24 hours, the longer it sits the better it tastes.

10. Bring to room temp about 15 minutes before serving, give it one last stir and serve as a snack or with grilled meats or mashed potatoes.

Equipment Needed

1. Mandoline or a sharp chef’s knife for thin 1/8 inch slices, be careful
2. Cutting board
3. Colander for salting and draining
4. Large mixing bowl or shallow dish or jar for marinating and refrigerating
5. Small bowl or jar plus a whisk or fork for the dressing
6. Measuring spoons (tablespoon and teaspoon)
7. Paper towels or a clean dish towel to pat the zucchini dry
8. Tongs or two forks for tossing and serving, plus plastic wrap or a lid to cover while it chills

FAQ

Marinated Zucchini With Garlic And Fresh Herbs Recipe Substitutions and Variations

• Zucchini: swap with yellow summer squash, same prep and texture, or thinly sliced cucumber for a crisper, fresher version — marinate cucumber much less so it stays crisp.
• Extra virgin olive oil: use avocado oil or grapeseed oil for a more neutral flavor, or walnut oil if you want a nutty note.
• White wine vinegar or lemon juice: use apple cider vinegar or rice vinegar instead, start with the same amount and taste, you can add a bit more if needed.
• Fresh parsley/basil: use chopped fresh oregano, thyme, or cilantro, or 1 teaspoon each of dried herbs if fresh arent available.

Pro Tips

1. Salt and press more than you think, then pat dry. Let the zucchini sweat, stack a few paper towels, put a plate on top for a minute or two and press gently to remove extra water, Dont squeeze like youre making juice or they’ll turn mushy.

2. If you dont trust a mandoline use a very sharp knife and keep the slices even, about one eighth inch thick, even thickness makes the marinade soak in evenly and the texture way better.

3. Let the garlic sit in the dressing at least 10 minutes before tossing it with the zucchini, it mellows the bite, and if you want an even softer garlic note warm the oil briefly with the red pepper flakes then cool it down before mixing in.

4. Time it for texture, not just flavor. Marinate 30 to 60 minutes for a bit of crunch, two to four hours for softer, deeply flavored slices, and always bring it to room temp for 10 to 15 minutes before serving so the oil and acid taste brighter.