Fresh and Flavorful Marinated Zucchini Salad for Summer Bliss

A delicious Marinated Zucchini Salad featuring tender zucchini, zesty lemon-garlic marinade, creamy feta, and crunchy pine nuts—perfect for summer gatherings.

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Prep Time 15

Marination Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 medium Zucchini Fresh, thinly sliced
1 cup Feta Cheese Crumble over salad
1/4 cup Pine Nuts Toasted for crunch
1 to taste Red Chillies Finely chopped

For the Marinade

1/4 cup Olive Oil Primary fat for marinade
1 medium Fresh Lemon Juice Juice of one lemon
2 cloves Garlic Crushed
1 teaspoon Salt To enhance flavors
to taste Black Pepper Freshly ground

Equipment

Mixing bowl
Sharp Knife or Mandolin
Whisk
Spatula
Airtight container

Method

Step-by-Step Instructions

Wash and dry 2-3 medium zucchinis, then slice them into thin rounds, approximately 1/4 inch thick. Place the slices in a large mixing bowl.
In a separate bowl, combine 1/4 cup of olive oil, juice of one lemon, 2 crushed garlic cloves, 1 teaspoon of salt, and black pepper. Whisk until well-blended.
Pour the marinade over the zucchini, and gently toss to coat evenly.
Cover the bowl and refrigerate to marinate for at least 30 minutes or up to 24 hours.
Serve by transferring marinated zucchini to a dish, crumbling feta cheese on top, sprinkling toasted pine nuts, and adding chopped red chillies.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 8gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed fresh; store leftovers in an airtight container in the fridge for up to 3 days. Refrain from freezing for optimal texture.

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