Italian Cuisine
Quick Marinated Zucchini with Garlic and Mint
This light, crunchy side dish is a perfect embodiment of modern Italian cooking, where fresh vegetables are celebrated for their pure texture and flavor. Thin ribbons of zucchini are flash-marinated in a delicate mix of white wine vinegar, extra virgin olive oil, and fresh garlic. The addition of fresh mint leaves brings an unexpected, cooling lift that beautifully balances the natural sweetness of the vegetable. It functions as an ideal, refreshing contrast to richer, heartier mains like pasta or baked polenta.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 10 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 95 kcal
- Protein
- 1.5 g
- Fat
- 7 g
- Carbs
- 6 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Wash the zucchini thoroughly and pat dry
Wash the zucchini thoroughly and pat dry. Trim the ends and use a vegetable peeler or a very sharp knife to slice the vegetable lengthwise into thin, translucent ribbons.
- 02
Peel the garlic clove and slice it into paper-thin slivers
Peel the garlic clove and slice it into paper-thin slivers. Rinse the fresh mint, dry it, and chop or tear the leaves into medium-sized bits.
- 03
In a small deep bowl, prepare the marinade
In a small deep bowl, prepare the marinade: combine the white wine vinegar, extra virgin olive oil, salt, and sugar. Whisk with a fork until the crystals dissolve fully.
- 04
Place the zucchini ribbons into a wide bowl, tossing them wit…
Place the zucchini ribbons into a wide bowl, tossing them with the garlic slivers and chopped mint so the aromatics are evenly distributed between the layers.
- 05
Pour the marinade over the zucchini and toss very gently with…
Pour the marinade over the zucchini and toss very gently with your fingers or tongs, taking care not to tear the delicate, thin vegetable strips.
- 06
Let the bowl rest at room temperature for at least 20 minutes
Let the bowl rest at room temperature for at least 20 minutes. The zucchini will soften slightly and release juices while maintaining a crisp bite infused with garlic and mint.
Dishday
Useful advice
Cooking tip
An ordinary vegetable peeler is the best tool for this recipe—it effortlessly creates translucent, flexible ribbons that marinate almost instantly.
How to serve
Serve chilled, arranged in a loose, airy mound on a flat plate and garnished with a few extra whole mint leaves.
How to store
Store the marinated zucchini in an airtight container in the fridge for up to 2 days; they will soften over time but deepen in flavor.
Note
Choose young, small zucchini with thin skins and no large internal seeds to ensure the ribbons remain tender and crunchy.
