Lemon Herb Marinated Zucchini has become my new food obsession this week! I realize it’s still winter and not zucchini season yet, but I’m already bracing myself for the insane zucchini harvest that happens every summer. If you have a garden or know anyone that does, you know how prolific the zucchini plant is! I don’t know about you, but come August, I am always stuck with the daunting task of dealing with zucchini coming out my ears! I’m so excited about this recipe because now I have a new method to use up those veggies–marinated zucchini. And oh, the possibilities! Marinated zucchini would be fantastic as an appetizer on an antipasto tray, in salads, piled on top of burgers, or just eaten straight from the jar like I’ve been doing all week!
I have to say, the pickle-lover in me is absolutely obsessed with these!
The recipe calls for at least one hour of marination, but I highly suggest letting them sit the full 24 hours or more. These really only get better with time! I’m personally not a fan of raw zucchini texture (they’re a bit dry), so I find the longer they soak up the brine, the better their texture becomes.
Perhaps, if I eat enough of these, summer will come early?
Wishful thinking, I know.
Lemon Herb Marinated Zucchini
Zucchini, squash, and red onions marinated in a lemon herb brine. Perfect for antipasto plates, pasta salads, or on top of of burgers.
- 2 small squash and/or zucchini thinly sliced in rounds
- 1/2 medium red onion thinly sliced
- 1 1/2 lemons freshly squeezed (about 4 Tbsp lemon juice)
- 5 Tbsp olive oil
- 1/2 tsp dried thyme or 1 tsp fresh thyme, leaves stripped and chopped
- 1/2 tsp dried oregano or 1 tsp fresh oregano, leaves stripped and chopped
- 1 garlic clove peeled and smashed
- 1 bay leaf
- 3/4 tsp kosher salt (or up to 1 tsp if you like it on the saltier side)
- ground pepper to taste
Add the sliced vegetables to a quart size canning jar. You may need to cram them in to get them to fit.
In a small bowl, mix the rest of the ingredients. Pour the mixture over the sliced vegetables.
Secure the lid, and lay the jar on it's side in the refrigerator. Let the vegetables marinate for 1 hour to 24 hours. Rotate the jar every so often so the vegetables get evenly marinated.
Use on sandwiches or burgers, in pasta salads, or antipasto platters. Or just eat right out of the jar like fridge pickles!
The olive oil may congeal a bit in the refrigerator. If this happens, no worries--just set it out on the counter, and let it come back to room temperature.