Marinated Raw Zucchini Salad

So easy to make but so flavorful, this marinated raw zucchini salad is perfect to enjoy throughout the spring and summer.

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Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Marinating time: 1

Total Time: 15

Servings: servings

Calories: 181kcal

In a large bowl, mix together the ingredients for the marinade.
1 garlic clove, zest and juice of 1 lemon, ½ teaspoon salt, 1 teaspoon Italian herbs, 2 tablespoons extra virgin olive oil
Trim the ends off of the zucchinis and use a Y shaped vegetable peeler to make the zucchini ribbons. Run the peeler from one end to another. Discard the outer layers that are fully green.
4 medium zucchini
Place the zucchini ribbons in the marinade and toss well. Cover and place in the fridge for 30 minutes or up to 4 hours.
Place the zucchini ribbons on kitchen paper and pat gently to remove excess moisture.
Place the zucchini on a serving plate and top with the pine nuts and feta cheese.
3 tablespoons pinenuts, ¼ cup crumbled feta cheese

Use small or medium sized zucchini. They contain less water and seeds and are more tender and flavorful.

For best results, marinade the zucchini for around 1 hour. Though anywhere between 30 minutes and 4 hours will work well.

Once marinated, use kitchen paper to remove excess liquid. Place the zucchini on several sheets and pat the tops of the ribbons. If you don't, the zucchini can get soggy and liquid will pool on the bottom of the serving dish.