Marinated zucchini: the recipe for a simple and aromatic garnish

He marinated zucchini I am a outline Summer light and easy to do. he made them for us chef michele ghedini and they are perfect to combine with main courses, meat or fish or to enjoy on a slice of toasted bread. Making them is very simple: the zucchini, peeled and cut into slices, sprinkled with salt and left rest half an hour; they will then be dipped in an emulsion prepared with extra virgin olive oil, sesame oil, apple cider vinegar, salt, garlic, sesame seeds, and lemon zest. Next, the zucchini will have to marinate for at least 1 hour, preferably from one day to the next, and they will be ready to enjoy. Here is how to prepare them.

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How to prepare marinated zucchini

Take some courgettes, wash them, clean them and cut them very thin with a mandolin or a potato peeler.

Layer them in a colander and sprinkle them with salt for 30 minutes so that their water disappears; then remove them and dry them well with absorbent paper.

Now prepare the marinade: in a bowl put the apple cider vinegar, sesame seeds, oil, sesame oil, salt, garlic and lemon zest; mix well and reserve.

Place the zucchini in a bowl and moisten with the marinade.

Cover with a lid and marinate for at least 1 hour in the refrigerator, better still overnight.

The marinated zucchini are ready to serve with more sesame seeds and toasted almonds for crunch, but feel free to serve however you like.

storage

You can store marinated zucchini in the refrigerator for 2 days inside an airtight container.