The Marinated zucchini I’m a classic summer dish quick to make, fresh and light, and that does not hide any difficulty in preparation. You can use these tasty zucchini like side or to fill bruschetta to be served as starter to one barbecue with friends.
Ingrediants
- 4 medium zucchini
- 10 basil leaves
- 2 lemons
- 2 cloves of garlic
- dried oregano
- extra virgin olive oil
- salt
- White pepper
The Marinated zucchini I am a fresh summer outline which you can also serve as starter on fragrant slices of toasted bread or use together with cheeses And sliced to stuff tasty sandwiches.
The recipe hides no secret except to use a good one extra virgin olive oil which together with zucchini is the other basic ingredient of this preparation. The basil instead it can be easily replaced with other flavors of your choice as well as in place of lemon juice you can use thevinegar, of wine for a more acrid or balsamic flavor, for those looking for sweetness even in a side dish. All the rest is done by waiting: only the rest time of the vegetables in the marinade juices can give the dish the flavor that characterizes it.
Marinating is an ancient technique that was once used more than for flavoring to preserve meat, fish and vegetable dishes for a long time. With this purpose it is found in many dishes of our tradition such as marinated zucchini, zucchini alla scapece, anchovies marinated with lemon.
OTHER TASTY RECIPES: Vegetarian stuffed courgettes, Baked breaded courgettes, Baked courgettes with panko
How to prepare: Marinated courgettes
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
5 min
- Marinating time
-
3h
- Resting place
- fridge
- Portions
-
4
How to prepare: Marinated courgettes
To prepare the marinated zucchini, first wash the vegetables, dry them, then trim them and cut them into slices. Brown the courgettes in a pan with a drizzle of oil.
In a bowl, mix ½ glass of oil with a pinch of salt and pepper, add the lemon juice, the peeled and sliced garlic cloves and the chopped basil leaves. Finally add the courgettes, perfumed with a little oregano, cover with plastic wrap and leave to rest in the fridge for 3 hours, stirring occasionally.
Stir the marinated courgettes one more time before bringing them to the table.
.
