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Recipe by OU Kosher

Marinated Zucchini Salad

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Marinated Zucchini Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

4 Hours, 20 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

Zucchini and tomatoes are a classic veggie combo, and in this sugar-free salad, they deliver big on flavor. Courtesy of Women’s Branch of the Orthodox Union.

Ingredients

Main ingredients

  • 4 medium zucchini

  • 1 cup water

  • 8 cherry tomatoes

  • 1/4 cup oil

  • 1/2 cup vinegar or lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 tablespoons chopped green pepper

  • 2 tablespoons chopped onion

  • 1 tablespoon chopped parsley or 3 cubes Dorot Gardens Frozen Parsley

Directions

Prepare the Salad

1.

Wash zucchini and put in large pot with 1 cup water. Cover, bring to boil, and cook 8 minutes. Drain.

2.

Cut zucchini in half lengthwise and then into 1 inch pieces. Place in bowl. Cut tomatoes in halves and add.

3.

Put oil, vinegar, salt, pepper, green pepper, onion and parsley in blender or food processor. Blend well.

4.

Pour over vegetables in bowl.

5.

Cover and refrigerate several hours or overnight.

Recipe tags

courgettes Italian cuisine Italian food kosher Italian food make ahead marinated marinated vegetables salad squash tomatoes zucchini zucchinis
Marinated Zucchini Salad

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Abigail Bergman
Abigail Bergman
6 years ago

Very acidic I made this salad using vinegar and found it to be very acidic. Perhaps reducing the amount of vinegar would make this more palatable and allow the taste of the vegetables to come through.

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Chaia Frishman
Chaia Frishman
Reply to  Abigail Bergman
6 years ago

Great feedback Abigail! Thanks so much.

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