Marinated Zucchini

These 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.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Marinating 30

Total Time 40

Servings Servings

Calories 123kcal

Author Julia Maz

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.

Video

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

🫙 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.

Nutrition