Recipe from Letizia Mattiacci
Adapted by Julia Moskin
- Total Time
- 45 minutes, plus marinating
- Rating
- 5(705)
- Notes
- Read community notes
Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles. —Julia Moskin
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Ingredients
Yield:4 to 6 servings
- 2medium zucchini
- Salt
- 2garlic cloves, thinly sliced
- Freshly squeezed juice of ½ lemon
- 2 to 3tablespoons fruity olive oil
- 2tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
- 1teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
66 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 188 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Slice zucchini lengthwise with a mandoline or chef’s knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
Step
2
Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
Step
3
To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.
Ratings
5
out of 5
705
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Cooking Notes
Sandy
Surprisingly good, one of those simple, yet fancy recipes. I used roughly chopped toasted slivered almonds and shaved Grana Padano. I'll do this for company.
Echo35
I agree, the next day it is less than wonderful, but you can turn it into a type of vichyssoise that is delicious. Just pick out the nuts first.
Jeanne
I used just a regular old potato peeler. Made the slices paper thin. Try again! You’ll love it!
Elise
Wow. Just awesome. What an unexpected way to serve zucchini (which I usually find very boring). I used pine nuts, honey and parmesan shavings. Also used yellow squash in addition to the zucchini.
Botany Boy
A secret for storing zucchini salads is to nest a small bowl or ramekin upside down in a storage bowl (two round bowls work best) and put the salad on top. The juices drain out of the zuc and collect under the interior bowl. The zuc is dry and the watery juice can be used in soups.
wilel
Nice use of zucchini, I was getting tired of zucchini noodles. Touch of honey went really well with the lemon and olive oil. Will use again, but the zucchini from the garden are gone.
matti
Some fresh mint (maybe instead of the garlic) makes a delicious salad...
jfoureur
love to do this dish .........I use pistachios, and pistachio oil
never any left............
Celine
I have been using this recipe for quite a while. I shred the zucchini instead of thin slices, use lemon zest as well as the juice. Tastes best/delicious when first made. The next day it is too watery and so looses a lot of its flavor. I tried it w yellow summer squash since friends had given me a lot from their gardens...NADA...was not that good at all.
kheikki
Love this (and other zucchini eater did too). Skipped nuts and honey, added sumac and black pepper and lemon zest.
Mimi
With crumbled feta or ricotta salata, olive oil, lemon, oregano, basil, parsley, salt and pepper is the way to go. Eat it pretty much every day in the summer.
Rosemary
Very refreshing and unique
Austin
I've made this three times but the most recent was by far the best. Sliced a bit thicker than I had before (they shrink a bit when salted). Skipped the garlic and used chopped fresh oregano incorporated during the marinating step. Wow. Based on the effort and cost this has no right to be so surprising and delicious.
nanzee
Delicious. We don't even like zucchini! I used toasted, sliced almonds.
Alison O'R
I was able to get perfect zucchini slices using a spatula cheese slicer.
Aileen
I always had a hard time getting through my CSA zucchini. This is no longer a problem now! A deceptively simple, delicious dish.
Alexandria
Great recipe! It’s easy and a great way to showcase fresh zucchini (I use yellow summer squash as well). One of those recipes that truly tastes like summer.
KOzsari
I make this all the time and everyone loves it, especially my husband, who hates cooked zucchini. The only change I’ve made is I don’t add garlic, because the raw garlic ends up permeating the dish and overwhelms the other flavors. Other than that I make as instructed.
EH
Simple perfection.
Judy
Forgot to add olive oil; did add yellow raisins, shaved parm, and toasted pine nuts. Light, excellent, none left.
Juno
Wonderful salad! I used a mix of fresh herbs I had on hand: chives, oregano, mint and basil. I also garnished with pecorino Romano. It was a refreshingly different way to serve zucchini.
ElOtroJen
After 40 years of Zucchini PTSD (thanks to a very prolific childhood garden and zucchini served daily ) this, NOT Zucchini Bread, or Muffins, or Zoodles…has brought be back to the fold. Simple. Yet amazingly delicious. I’ve made multiple times w regular green zucchini. Tonight, with just-picked golden zucchini which was young and tender and just a touch sweet and a little spicy thanks to fresh CSA garlic. Puckery from the lemon. The long thin slices of zucchini make it feel fancy. 08.24.2022
Susie
I have been making this for a very long time. It’s delicious. You can top with arugula, add some peppers, balsamic on top is a must. Give this a try.
Janet Grant
Mash garlic. Good with parmesan and basil.
Erin
My husband who refers to zucchini as ‘blah blahs’ said this was delicious and fancy enough for dinner parties.
Marcy
Such a light and refreshing summer side dish, I don't even bother with the nuts - just the oil and some parm - try it, you won't be disappointed.
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