Easy Marinated Zucchini Recipe

Easy Marinated Zucchini are a tasty snack, salad topper, bowl mix-in, or side! White vinegar, great extra virgin olive oil, garlic, dried herbs, and spices are in them. Fast to make, it lasts a week in the fridge.

Ingredient

– ZUCCHINI – 3 medium zucchini rinsed – 1/2 tsp kosher salt – MARINADE – 1 1/4 cups white wine vinegar with 5% acidity – 1 cup pure olive oil – 5 garlic cloves peeled and left whole – 1 1/2 teaspoon Kosher salt – 2 teaspoons dried oregano – 2 teaspoon dried parsley – 1 teaspoon crushed red pepper flake

Direction

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1

ZUCCHINI Slice zucchini to 1/16-inch thickness on a mandolin or food processor (I sometimes slice by hand and get it thin, so don't worry if you don't have one).

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2

Sprinkle salt on zucchini slices in a small bowl. Use clean hands to mix them. Wait about 30 minutes.

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3

MARINADE Mix olive oil, vinegar, garlic, salt, oregano, dried parsley, and crushed red pepper flakes in a small pot. Allow to boil for 3 minutes. Remove pot from heat after a few minutes of boiling.

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4

Reserve the garlic cloves in a small plate from the olive oil marinade. Drain zucchini in colander. Gently squeeze out all liquid. Do not break the zucchini, so gently squeeze out the liquid.

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5

Spoon them into canning jars or other storage containers.Leave 1/2 inch headspace on top of each jar with a garlic clove.

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6

When the zucchini is ready in the jars, stir the marinade and carefully pour it over the zucchini, leaving 1/2 inch of headspace on top. Use leftover marinade for salad dressing.

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7

Put them in the fridge with lids. Store them in the fridge for 7 days. Marinate overnight before serving. You want the marinade's full flavour (though it's delicious right away). Next day, serve room-temp.

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also see

also see

Easy Crustless Zucchini Quiche Recipe