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+ servings

Marinated Zucchini

adapted from The Essential New York Times Cookbook
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4


  • 2 medium sized zucchini peeled
  • 2 tbsp of olive oil
  • juice of 1 medium lemon
  • 1 small to medium avocado diced
  • salt and pepper to taste
  • optional:
  • walnuts or almonds chopped
  • fresh herbs such as parsley basil, or thyme


  • Using a vegetable peeler, slice pieces off the peeled zucchini and place in a medium size bowl.
  • Add olive oil, lemon juice, and salt and pepper and gently toss the zucchini until well coated.
  • Add the diced avocado, and gently toss until just combined.
  • Place in the refrigerator and "marinate" for at least 20 minutes, but not more then 1 hour.
  • Before serving adjust seasoning if needed, toss in chopped herbs (if desired) and top off with nuts (if desired)
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