Marinated Zucchini with Garlic and Fresh Herbs
Servings: 6 servings
Calories: 129kcal
Prep Time: 40 minutesCook Time: 23 hours 40 minutesTotal Time: 20 minutes Author: Victor
Ingredients
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Ingredients
- 2 medium zucchini rinsed, ends trimmed off
- 1/2 tsp kosher salt
For the marinade
- 1/3 cup sunflower oil
- 4 Tbsp white vinegar
- 2 tsp honey
- 3 cloves garlic pressed
- 1 tsp kosher salt
- 1/3 tsp red pepper flakes plus more to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp fresh basil finely chopped
- 1 tsp fresh parsley finely chopped
- 1 tsp fresh cilantro finely chopped
Instructions
- Slice the zucchini really thin, about 1/16-inch thick on a mandolin or a food processor. Place them in a bowl, toss with salt and let stand for 30 minutes.
- Prepare the marinade by mixing the sunflower oil with the rest of the ingredients.
- Drain the zucchini. Handful by handful, gently press with your hands to remove excess liquid. Place in a bowl. Add the marinade and mix well.
- Transfer to an air tight container and refrigerate overnight before serving.
- Marinated zucchini will keep in an air tight container in a fridge for up to 7 days.
Notes
The pH of the marinade is 3.87.
Nutrition
Calories: 129kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 589mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 12.1mg | Calcium: 13mg | Iron: 0.3mg