Best 9 Marinated Zucchini Salad Easy And Healthy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you are looking for a quick, easy and healthy side dish to add to your meal, try making a marinated zucchini salad. Marinated zucchini salad is a refreshing, flavorful salad that is perfect for summer potlucks and cookouts. It is a great way to use up fresh zucchini from your garden or local farmer's market, and it is a delicious way to add more vegetables to your diet. The zesty marinade helps to tenderize and flavor the zucchini, while the fresh herbs and vegetables add a bright and vibrant flavor to the salad. This salad is a great option for those following a vegan or vegetarian diet, and it is also a great way to get your kids to eat their vegetables.

Here are our top 9 tried and tested recipes!

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

Steps:

  • Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
  • Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
  • Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

6 small zucchini (about 1-1/2 pounds), thinly sliced
1/2 cup chopped green pepper
1/2 cup diced celery
1/2 cup diced onion
1 jar (2 ounces) diced pimientos, drained
2/3 cup vinegar
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.

Nutrition Facts :

MARINATED ZUCCHINI SALAD



Marinated zucchini salad image

Easy spicy marinated zucchini salad with toasted pine nuts and feta cheese is a delicious side dish perfect for summer meals.

Provided by Alida Ryder

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 9

500 g (1lb) zucchini (baby marrow/courgette) (thinly sliced )
1 cup feta cheese (cubed)
½ cup pine nuts (toasted)
1-2 red chillies (finely chopped)
¼ cup olive oil
¼ cup fresh lemon juice
1-2 garlic cloves (crushed (depending on how strong the cloves are))
1 tsp salt
½ tsp black pepper

Steps:

  • Thinly slice zucchini and add to a large bowl.
  • Mix all the marinade ingredients and pour over the zucchini.
  • Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
  • When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MARINATED ZUCCHINI SALAD - EASY AND HEALTHY



Marinated Zucchini Salad - Easy and Healthy image

I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

2 large zucchini, ends cut off
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

  • Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
  • Whisk the lemon juice with the olive oil in a small bowl and season generously.
  • Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

EASY HEALTHY ZUCCHINI SALAD



Easy Healthy Zucchini Salad image

I came up with this recipe while prepping ingredients to make a quiche. I realized the veggie mix made a wonderful salad just by itself! Don't skip the Parmesan-Romano cheese, it cuts the acidity of the Worcestershire sauce and garlic and makes for a wonderful flavor blend. My boyfriend heartily approves! This recipe would also be a good vegetable base for a quiche.

Provided by Sybil Green

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 11

4 cups zucchini, halved and cut into 1/4-inch slices
1 red bell pepper, cut into 1/4-inch pieces
1 green bell pepper, cut into 1/4-inch pieces
½ onion, diced
1 stalk celery, diced, or more to taste
3 tablespoons Worcestershire sauce
2 tablespoons grated Parmesan-Romano cheese blend
1 ½ tablespoons garlic, minced
1 teaspoon dried parsley
½ teaspoon dried marjoram
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)

Steps:

  • Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.

Nutrition Facts : Calories 72.7 calories, Carbohydrate 13.8 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 301.5 mg, Sugar 6.6 g

MARINATED ZUCCHINI AND PARSLEY SALAD



Marinated Zucchini and Parsley Salad image

Make this Marinated Zucchini and Parsley Salad for a super easy and delicious side. All you have to do is combine the ingredients and let it chill. Plus, this salad with marinated zucchini, some say, is even better the next day!

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 4 servings, 1 cup each

Number Of Ingredients 5

2 zucchini, thinly sliced
1 red onion, finely chopped
2 Tbsp. chopped Italian parsley
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

Steps:

  • Combine ingredients.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

MARINATED ZUCCHINI



Marinated Zucchini image

This marinated zucchini is very easy to make and tastes refreshing.

Provided by zolotce

Time 2h20m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1 small red onion, halved and thinly sliced
1/3 cup red-wine vinegar
1 tablespoon sugar
Salt and pepper
6 medium zucchini, thinly sliced

Steps:

  • In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
  • Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.

Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc.

Provided by The Normans

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

600 g zucchini
60 ml white wine vinegar
60 ml lemon juice
2 tablespoons finely grated lemon rind
2 red chilies, deseeded and finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
sea salt, to taste
cracked black pepper, to taste
handful basil, finely sliced

Steps:

  • Add all ingredients, except zucchini, to a bowl and mix to combine.
  • Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
  • Add vegetables to dressing. Marinate for 10 minutes. Serve.

Nutrition Facts : Calories 48, Fat 2.7, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 5.9, Fiber 1.5, Sugar 3.7, Protein 1.6

Tips:

  • Choose firm and fresh zucchini for the best results. Smaller zucchini tend to be more tender and flavorful.
  • Use a mandoline or a sharp knife to slice the zucchini thinly and evenly. This will help the zucchini absorb the marinade more easily.
  • Experiment with different marinades. The recipe provides a basic marinade, but you can also try adding herbs, spices, or even fruit juice to create your own unique flavor combinations.
  • Allow the zucchini to marinate for at least 30 minutes, but no longer than overnight. This will give the zucchini time to absorb the flavors of the marinade without becoming too soft.
  • Grill or pan-fry the zucchini until it is tender and slightly charred. This will add a smoky flavor and help to caramelize the natural sugars in the zucchini.
  • Serve the marinated zucchini salad warm or at room temperature. It can be enjoyed as a side dish, appetizer, or even a main course.

Conclusion:

Marinated zucchini salad is a delicious and healthy dish that is perfect for summer. It is easy to make and can be customized to your own taste. With its vibrant colors and refreshing flavor, this salad is sure to be a hit at your next gathering.

Related Topics