Marinated Zucchini Ribbon Salad · Thyme for Cooking


The theme for Monday posts in July is Zucchini.

Zucchini is the Italian phrase for summer season squash and, for unknown causes, within the U.S. inexperienced striped summer season squash are known as zucchini – all the remainder are summer season squashes, normally famous with their shade.

Courgette is the French phrase for summer season squash and, in many of the remainder of the English-speaking world, refers to all summer season squashes.

As squash is a wonderfully good phrase, one can solely assume that by giving them a French or Italian title they’re meant to be extra interesting.

As they’re so prolific and ’tis the season, I’m that includes summer season squash recipes, beginning with straightforward and getting extra inventive as gardeners develop extra determined for concepts.

That is the final zucchini recipe for July. There could also be extra later. There are all the time extra summer season squash.

Click on right here to Pin Marinated Zucchini Ribbon Salad


Marinated Zucchini Ribbon Salad

Zucchini Ribbon Salad

Marinated thinly sliced summer season squash and pink onions make an fascinating summer season facet salad…. And colourful!

  • Creator: Kate
  • Prep Time: quarter-hour
  • Marinate: 4 hours
  • Whole Time: 4 hours quarter-hour
  • Yield: 4 servings 1x
  • Class: Salad

  • 1 zucchini or summer season squash, about 8″ (20cm) lengthy
  • 1 pink onion
  • 3 tbs chopped, recent parsley
  • French dressing:
  • 1 tbs Dijon-style mustard
  • 2 tbs white Balsamic vinegar
  • 1 tbs lemon juice
  • 1 tsp dried basil
  • 3 tbs salad olive oil
  • Utilizing a pointy knife, slice the zucchini lengthwise, by hand, as skinny as you possibly can.
  • Minimize the onion in half and thinly slice.
  • Make French dressing:
  • Place mustard, vinegar, lemon juice, and basil in a small bowl; whisk to mix.
  • Slowly add olive oil, whisking always, till thick.
  • In a dish simply giant sufficient for the zucchini, make a layer of zucchini.
  • Prime with just a few separated onion slices and a drizzle of French dressing
  • Repeat till all elements (besides parsley) are within the dish.
  • Cowl and refrigerate 4 – 8 hours, or depart on the counter for 1 – 2 hours.
  • When able to serve, switch to a platter, eradicating the zucchini just a few slices at a time and making new layers, including the onions and recent parsley between every layer.
  • Prime with an additional drizzle of olive oil should you like, and a sprinkle of sea salt.


Candy onions would even be good on this. Use your favourite (or most prolific) summer season squash.
If you happen to use a mandolin for slicing (I didn’t trouble) they need to be about 1/sixteenth”.


  • Serving Measurement: 1/4 recipe
  • Energy: 126
  • Sugar: 4.1 g
  • Sodium: 106.4 mg
  • Fats: 10.7 g
  • Saturated Fats: 1.6 g
  • Trans Fats: 0 g
  • Carbohydrates: 6.8 g
  • Fiber: 1.2 g
  • Protein: 1.2 g
  • Ldl cholesterol: 0 mg

Key phrases: zucchini, courgette, summer season squash, salad

Marinated Zucchini Ribbon Salad

Right here is one other Summer time Squash Salad.

That’s it!


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