Marinated Zucchini are tender, zesty, and full of fresh, herby flavor. Just slice, shake, and chill — it’s the kind of simple side dish that feels special without any fuss. Great for light lunches, picnics, or as a bright addition to any summer meal.
Whether you’re meal prepping for the week or need something quick for dinner, this recipe is a little bit tangy, a little bit garlicky, and all-around delicious. The zucchini soak up the bold marinade beautifully, and the fresh parsley adds the perfect finishing touch. Serve it with your favorite grain, add it to salads, or enjoy it straight from the container — it’s that good.
▶️ Video Tutorial
💚 Why You’ll Love These Marinated Zucchini
These zucchini rounds are quick to make and loaded with flavor:
- 🥒 Light and refreshing – Zucchini stays crisp yet tender
- 🧄 Full of flavor – Garlic, vinegar, and Dijon bring a delicious kick
- ⏱️ Quick prep – Just slice, mix, and let it chill
- 🌿 Fresh and herby – Parsley adds brightness and balance
- 🧊 Make-ahead friendly – Even better after resting in the fridge
🧺 Ingredients You’ll Need
- 🥒 Zucchini – 1 lb (450 g), sliced into thin rounds
- 🧄 Garlic – 2 cloves (6 g), thinly sliced
- 🌿 Fresh parsley – 2 tbsp (10 g), finely chopped
- 🫒 Olive oil – 3 tbsp (45 ml)
- 🍎 Apple cider vinegar – 2 tbsp (30 ml)
- 🍋 Fresh lemon juice – 1 tbsp (15 ml)
- 🍁 Maple syrup – 1 tsp (5 ml)
- 🥄 Dijon mustard – ½ tsp (2.5 ml)
- 🌶️ Red pepper flakes – ¼ tsp (or to taste)
- 🧂 Salt – ½ tsp (3 g), or to taste
📋 How to Make Marinated Zucchini
1. Slice the zucchini. Use a sharp knife or mandoline to cut the zucchini into thin, even rounds. They should be thin enough to soak up flavor, but not paper-thin.
2. Make the marinade. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, salt, red pepper flakes, and garlic until well combined.
3. Assemble and mix. Place the zucchini slices into a container with a lid. Add the chopped parsley on top, then pour in the marinade. Cover with a lid and shake gently to coat everything evenly.
4. Marinate and serve. Refrigerate for 30–60 minutes. Shake once more if you like. Serve chilled or at room temperature as a refreshing side or light snack.
👩🍳 Cooking Tips
- 🔪 Use firm zucchini – They hold their shape better in marinade
- 🧄 Slice the garlic thin – So it blends into the mix softly
- 🌿 Fresh parsley – Adds clean, green flavor
- 🧊 Chill time – Even 30 minutes makes a big difference
🧠 Zucchini are low in calories but high in vitamin C, potassium, and antioxidants. They’re great for digestion, hydration, and everyday nourishment.
Read more about the health benefits of zucchini.
🔀 Recipe Variations
- 🍃 Try fresh dill or basil – for a different herbal touch
- 🌶️ More heat – Add extra red pepper flakes
- 🍊 Use lime or orange juice – for a citrusy twist
- 🧅 Add paper-thin onion slices – for texture and bite
🫙 Storage & Make-Ahead
🧊 Storage: Keep in a sealed container in the fridge for up to 2 days. The flavor improves as it sits.
⏳ Make-ahead tip: Prepare it a day ahead and shake gently before serving — it tastes even better the next day.
🍽️ What to Serve With Marinated Zucchini
🥔 Potatoes – Try them alongside Potatoes and Green Beans, Garlic Smashed Potatoes, or Perfect Baked Potatoes for a cozy and satisfying combo.
🥗 Salads and Cabbage – Serve with Vegan Potato Salad or add some crunch with Roasted Cabbage Steaks, Quick Vegan Cabbage, or Balsamic Roasted Cabbage Steaks.
🍚 Rice dishes – These zucchini pair beautifully with Mushroom Rice, Spinach Rice, Vegan Rice and Beans, or Rice and Beans in the Oven.
💡Tip: These Marinated Zucchini pair perfectly with roasted potatoes, fresh salads, or rice-based dishes.
❓ Frequently Asked Questions
Yes! It works just as well and looks beautiful in the mix.
It helps balance the acidity, but you can use a pinch of sugar or leave it out.
Absolutely. It gets even more flavorful after a few hours or overnight.
📝 Final Thoughts on Marinated Zucchini
This is one of those dishes that’s easy to throw together but makes any meal feel special. It’s fresh, zippy, and perfect for warm-weather eating — or anytime you want something light and full of flavor.
Tried it? I’d love to hear how it turned out — and if you added your own twist, feel free to share in the comments!
📄 Scroll down for the full recipe card with exact measurements and step-by-step instructions.
More zucchini recipes:
Marinated Zucchini
Video Tutorial
Ingredients
- 1 lb zucchini thinly sliced
- 2 cloves garlic thinly sliced
- 2 tbsp parsley chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 tsp maple syrup
- ½ tsp Dijon mustard
- ¼ tsp red pepper flakes or to taste
- ½ tsp salt or to taste
Instructions
- Use a sharp knife or mandoline to cut the zucchini into thin, even rounds. They should be thin enough to soak up flavor, but not paper-thin.1 lb zucchini
- In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, salt, red pepper flakes, and garlic until well combined.2 cloves garlic, 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp maple syrup, ½ tsp Dijon mustard, ¼ tsp red pepper flakes, ½ tsp salt
- Place the zucchini slices into a container with a lid. Add the chopped parsley on top, then pour in the marinade. Cover with a lid and shake gently to coat everything evenly.2 tbsp parsley
- Refrigerate for 30–60 minutes. Shake once more if you like. Serve chilled or at room temperature as a refreshing side or light snack.
Notes
🔀 Recipe Variations
- 🍃 Try fresh dill or basil – for a different herbal touch
- 🌶️ More heat – Add extra red pepper flakes
- 🍊 Use lime or orange juice – for a citrusy twist
- 🧅 Add paper-thin onion slices – for texture and bite
So crunchy and full of flavor. Definitely a keeper!
So glad you liked it, Nazar! Thanks for the sweet note!
So fresh and flavourful! I’ll be making this all summer long! Thanks!
Love that, Slavik! So happy it’s going on your summer rotation!
Tried it today — wow! So simple, fresh, and flavorful. Definitely making this again!
Yay, Olga! So glad you enjoyed it — simple and flavorful is the goal!