This marinated zucchini recipe is one of my absolute favorite summer side dishes. It’s perfect for those warm summer cookouts because it doesn’t contain dairy or anything that will spoil in the heat. Simple ingredients make it fresh and flavorful and little prep makes this an easy dish to prepare!
PinThe size of your pieces of avocado will depend on how ripe your avocados are and how much you fold them into the zucchini.
The most time-consuming part of the prep is thinly slicing the zucchini. But, using a vegetable peeler makes it easy to slice it into thin ribbons. Also, rotating the zucchini as you peel helps keep your slices even. But don’t worry about too much uniformity; this dish will taste yummy no matter what it looks like!
PinA vegetable peeler will make slicing the zucchini into ribbons really easy.
Because the zucchini ribbons are thin, you only need about 20 minutes of “marinate” time. The zucchini tends to get a little soggy if it marinates longer than an hour, but it will still be tasty. If you want some crunch, toss in chopped walnuts or almonds.
PinIngredients for the marinated zucchini ready to go. The only other items you need are olive oil, salt, and pepper.
Pin
Marinated Zucchini
Katherine
adapted from The Essential New York Times Cookbook
Our unofficial motto at StyleBlueprint is "Be kind. Do good." We encourage this to be the basis for all comments on our articles. Provide feedback that adds to the story. Some controversy or disagreements are part of any good dialogue between friends, but anything that tears down or belittles others is subject to disapproval or removal. Thank you for being a member of the StyleBlueprint community! View our Community Guidelines.
