Marinated zucchini, the perfect vegetable carpaccio for summer!

Name: Marinated zucchini, the perfect vegetable carpaccio for summer!
Prep time: 10 min
Total time: 3 h 10 min
Yield: 2
Cuisine: En
Ingredients: 2 zucchini (not too large); 1 garlic clove; 7 tablespoons olive oil; 18 ml white wine vinegar; Juice of 1/2 lemon; 10 mint leaves; Pepper, to taste; Salt, to taste; Pink peppercorns; A small mint leaf

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Appetizer

Very Easy

3 h 10 m

496 Kcal

A wonderfully fresh summer recipe: raw marinated zucchini can be served as a starter or as a side dish, but we also recommend using them to fill sandwiches or beach-ready sandwiches. The first thing to do when preparing marinated zucchini is to slice them as thinly as possible, which is why we used a vegetable peeler (an adjustable mandoline will also work). Once they’re ready, simply arrange them in a baking dish and dress them with our special marinade, made with extra-virgin olive oil, lemon, white wine vinegar, garlic and fresh mint. The result is a fresh vegetarian dish that’s fragrant and slightly tangy, and sure to delight everyone. Try this marinated zucchini recipe too: it’s very easy to make, and this vegetable carpaccio will become one of your favorite summer dishes.

Materials

Cutting board
Bowl
Mandoline (or vegetable peeler)
Knife
Whisk

Preparation

Preparation10 min

Waiting time3 hours

First, wash the zucchini thoroughly and slice them very thinly using a mandoline or vegetable peeler.
Prepare the marinade:
Emulsify the oil, lemon juice and white wine vinegar in a bowl.
Finely chop the mint leaves and garlic with a knife (the garlic should be chopped very finely). Then add both to the marinade, season with salt and pepper, and mix well.
Take a baking dish and pour a little marinade into the bottom. Then arrange a layer of thin zucchini slices in it.
Repeat the operation (zucchini layer + marinade) until there are no more ingredients.
Cover the baking dish with plastic wrap (or use an airtight glass container) and leave the zucchini to marinate in the refrigerator for at least 3 hours before serving.
After this time, gently turn the zucchini in the baking dish. Add salt if needed, then arrange them on a serving plate and garnish with pink peppercorns and mint leaves. The raw marinated zucchini are ready!

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FAQ ❓

How long can I keep marinated zucchini?

They will keep in the refrigerator for 3 days. It’s best to store them in an airtight container.

Which zucchini should I use for marinating raw?

We recommend zucchini that aren’t too large and, preferably, are organic. Light-colored zucchini are also fine.

Can I cook the zucchini?

Of course. You can also make this recipe by grilling the zucchini before marinating them.

What can I use instead of fresh mint?

Try dried oregano. The vegetable carpaccio will have a stronger flavor, but it’s still a great alternative.

What can I use instead of wine vinegar?

You can replace it with apple cider vinegar.

How long should I marinate the zucchini?

For at least 3 hours in the refrigerator. However, the longer you leave them to marinate, the more flavorful they will be.

How can I use marinated zucchini?

Marinated zucchini are usually served as a side dish. However, they can also be served as a fresh summer starter or used to fill sandwiches, piadine and rolls.