Zucchini marinated in lemon juice and garlic
6 servings
10 minutes
Zucchini marinated in lemon juice and garlic is a light and elegant Italian dish perfect for warm summer evenings. Its roots trace back to Mediterranean culinary traditions where the freshness of ingredients plays a key role. Tender slices of zucchini soak up the aroma of lemon juice and garlic, while the addition of olive oil gives it a velvety texture. Pine nuts add a light nutty note, and parsley refreshes the taste. This dish pairs perfectly with chilled white wine like Soave, enhancing its citrus freshness. Marinated zucchini makes a wonderful appetizer before the main course, adding sophistication to your table and impressing guests with its simplicity and harmony of flavors.
1
Peel the zucchini with a potato peeler and slice it into thin long strips using the same peeler or a cheese knife.
- Courgette: 600 g
2
Arrange the sliced zucchini on a large plate.
3
Squeeze juice from a lemon, mix it with olive oil, crushed garlic, salt, pepper, and chopped parsley. Generously pour the resulting sauce over zucchini, evenly sprinkle with pine nuts, and let marinate for a few minutes. Serve with cold white wine — like Soave.
- Lemon: 1 piece
- Olive oil: 100 ml
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
- Pine nuts: 50 g
