Raw marinated zucchini

Recipe by
Nicola Sorrentino

Marinated raw zucchini really brings the heart of summer in Italy right to your table. You start with the freshest zucchini, slice them super thin, and let them soak up this delicious mix of lemon juice, apple cider vinegar, and extra virgin olive oil. It’s really, really good. This combo gives the zucchini a tender and zesty bite that's light yet super satisfying.

And the mint? Toss in some chopped mint for that fresh, cooling kick. Perfect for those hot days! Unlike heavier Italian dishes, this is more like a raw zucchini salad—vegan, quick to whip up, and great when you want to avoid the stove. The crisp slices soak up tons of flavor from the marinade, making each bite taste bright and refreshing. It is got those Mediterranean vibes—simple ingredients doing all the work, really.

Across Italy, you'll spot variations of this dish on summer tables. It's often paired with grilled meats or as a refreshing starter. Some call it zucchini carpaccio because the thin slices resemble the raw meat dish. But here, it’s all about veggies and that tangy, lemony dressing. Since it’s a marinated zucchini recipe, you can chill it in the fridge—here's the deal, it just gets better as the flavors meld.

Leftovers? No problem. Honestly, this dish improves overnight, becoming a moist and soft salad for lunch the next day. The clean, simple taste is what people mean by a marinated raw zucchini dish—easy to make and even easier to enjoy. Pairs well with other sweet summer veggies if you wanna mix things up. So, next time you spot some perfect zucchini at the market, consider making this dish—it's healthy, requires no cooking, and brings a little slice of Italian summer to your table, for sure. Really, you cannot go wrong.

You might also like:

• Tasty pan-fried zucchini with onion
• Baked Zucchini
• Zucchini salad with mint and basil