Marinated Zucchini Salad
2 small zucchini, washed and sliced paper thin
3 Tbsp lemon juice
2 garlic cloves, roughly chopped
1 Tbsp olive oil
2 tsp dried basil
1 garlic clove, minced
salt and black pepper to taste
- Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. Remember to use a non-reactive bowl for marinating.
- Cover bowl and refrigerate 4-8 hours, stirring occasionally.
- Once you are ready to serve the salad, Save one garlic clove, finely minced and toss back into the salad along with basil.
- Adjust seasoning if necessary. Best eaten within 24 hours
Not too many ingredients needed
Ready to go sit in the fridge for a few hours. At this point, it's already kinda tasty.
Here's the finished dish after marinating for 7.5 hours.
Original Recipe: http://medfield.patch.com/articles/recipe-zucchini-marinated-salad