Over Christmas, while spending time in Cape Schanck on the Mornington Peninsula, I had a salad so good I had to ask the chef how it was made. The marinated zucchini and golden squash were obvious, but the real surprise came when I learned the dressing was ranch. Unexpected — and absolutely perfect with the vegetables.
You can make the marinated zucchini a day ahead!
Marinated Zucchini
Season: Summer, Spring
Ingredients: 9
Difficulty: Easy
Preparation: 15 minutes
Total time: 15 minutes + 3 hours resting in the fridge
Marinated zucchini is a tasty and very versatile dish that can be served as an appetizer or a side dish. It’s especially convenient when hosting guests, as it can be prepared in advance and stored in the fridge until serving time. In short, if you love this light and flavourful vegetable and are looking for original zucchini recipes, this dish is perfect for you.
Marinated Zucchini: An Easy Recipe
There are many ways to cook zucchini: baked, pan-fried, grilled, and more. This time, we’ve chosen not to cook them at all and instead enjoy them raw in a fresh, flavourful preparation. It’s ideal for the warmer months—when turning on the stove feels like an effort—but can be enjoyed year-round.
Preparing raw marinated zucchini is very simple. Start by slicing the zucchini very thinly, then marinate them in an emulsion made with extra virgin olive oil, vinegar, and lemon juice. To enhance the flavour, we use salt, pepper, and finely chopped mint, garlic, and parsley.
Once everything is ready, layer the zucchini slices and the marinade in a baking dish, making sure the seasoning is evenly distributed. After a few hours resting in the fridge, they’re ready to enjoy.
Good Idea:
A visually striking and delicious vegetable carpaccio, suitable for any occasion.
How to Serve
Like any vegetable carpaccio, they work well as a side dish with meat or fish menus, and also pair beautifully with vegetarian or vegan dishes.
Tips
The secret to perfect zucchini carpaccio is letting it rest in the fridge for at least 3 hours, or longer if possible. The longer they marinate, the better the flavour.
Among more original vegetable dishes, raw marinated zucchini present beautifully—plate them creatively for an extra visual touch.
Storage
Raw marinated zucchini keep well in the refrigerator for up to 2 days.
Ideally, store them covered with cling film or in an airtight container.
Now let’s get started—this recipe will win everyone over!
Ingredients (Serves 6)
3 zucchini
125 g olive oil
1 lemon (juice)
40 g apple cider vinegar or rice vinegar
Mint, to taste ( optional)
Parsley, to taste
2 garlic cloves
Fine salt, to taste
Pepper, to taste
Crush a handful of Tamari almonds and put aside
(you may add 4 gold squash together with the zucchini, in that case double the ingredients)
Method
- Thinly slice the zucchini using a mandoline.
- Prepare the marinade by mixing olive oil, vinegar, and lemon juice in a bowl.
- Finely chop the mint, parsley, and garlic.
- Add them to the bowl, season with salt and pepper, and mix well.
- Pour a few spoonfuls of the emulsion into the base of a baking dish.
- Add a layer of zucchini and cover with some marinade.
- Repeat, alternating layers, until all ingredients are used.
- Cover and marinate in a glass container in the fridge for 3 hours.
- Cut extra parsley and dill, combine with zucchini when ready.
- Prepare the ranch dressing
Creamy Herb Ranch Dressing (Fresh, Tangy & Versatile)
Inspired by a much-loved recipe from Cookie and Kate, this creamy herb dressing is light, fresh, and endlessly adaptable. It works beautifully as a salad dressing, drizzle for grilled vegetables, or a cooling sauce alongside roasted meats and fish. Best of all, it comes together in minutes.
Dressing Ingredients
½ cup sour cream
¼–½ cup buttermilk (adjust for consistency)
2 tablespoons mayonnaise
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh dill
1 garlic clove, minced
1–2 teaspoons fresh lemon juice, to taste
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
Method
Dressing Method
- In a medium bowl, combine the sour cream, ¼ cup buttermilk, mayonnaise, herbs, garlic, 1 teaspoon lemon juice, salt, and a few generous twists of black pepper.
- Whisk until smooth and well combined.
- Taste and adjust:
- Add more buttermilk (up to ½ cup) for a thinner, drizzle-style dressing.
- Add extra lemon juice for brightness or more pepper for heat.
- Allow the dressing to rest for 10 minutes to let the flavours meld.
To Serve & Store
- Delicious immediately, even better after resting.
- Store leftovers in an airtight jar in the refrigerator for 5–7 days.
- Set aside while you prepare your marinated zucchini on a plate, then drizzle generously before serving.
Final Assembly
Spoon the ranch dressing over the zucchini, dill and parsley and serve with handful of tamari almonds scattered over the salad. Enjoy!
