Marinated Zucchini and Yellow Squash
This refreshing salad checks two boxes: the last of the weekly August zucchini recipes and a craving for bright and tangy side dishes. After a week of quick pickling (remember escabeche and kimchi?), I found Marinated Zucchini and Yellow Squash Salad is an even speedier pickle.
Sometimes raw zucchini can be thick and clunky in fresh salads (so.much.chewing). So, the secret here is paper-thin slices. They soak up the marinade and yes, are easier to chew.
Plus, a salad like this helps keep dinnertime cool in triple-digit heat. At least the weather isn’t humid.
Traveling to escape the heat is always an attractive idea and I had the opportunity to spend some time in Bermuda this summer with my mom and brother. The island has stunning beaches, great food, and a relaxed atmosphere.
It’s also humid.
Humidity, as you may recall from high school science class, is the amount of water vapor in the air. High humidity can make you feel like you are wearing a hot, wet blanket around your shoulders. Why? Because the sweat doesn’t evaporate on our skin and cool us down.
Low humidity means dryer air and quicker dissipation of sweat. As the moisture evaporates on the skin, it carries away the heat with it. There is also the subject of dew point, but that’s another physical science lesson for another day.
Let’s circle back to zucchini.
We’ve talked about how they are a cooling food, are great on the grill, roasted in spirals, and even folded into a yummy coconut bread. This green member of the squash family is a versatile vegetable for sure.
Zucchini is rich in vitamins A, B6, and C. It’s high in fiber and antioxidants. And low in calories, fat, and sugar. There are lots of wins here.
- A mandoline slicer or mixer attachment is your friend. If you have mad knife skillz then I am happy for you. For all other mortals like me: these tools can be ordered on Amazon.
- Any thin-skinned squash will work in this recipe: crookneck, green and yellow zucchini, pattypan, yellow, and Mexican grey.
- Once prepared, this recipe keeps in the fridge for several days. It’s a nice make-ahead item!
- 1 zucchini, about 2 cups sliced
- 1 yellow squash, about 2 cups sliced
- ½ red onion, about ¾ cup sliced
- 1 clove garlic, minced
- 2 Tbsp chopped parsley
- 2 Tbsp chopped fresh thyme
- ¼ cup rice vinegar
- ¼ cup extra-virgin olive oil
- ½ tsp kosher salt
- Pinch of crushed red pepper flakes
- Slice the zucchini, yellow squash, and red onion into paper-thin slices using a mandoline, standing mixer attachment, or a sharp knife. Pile into a medium bowl.
- Combine garlic, parsley, thyme, rice vinegar, and olive oil in a small bowl. Add salt and red pepper to taste. Pour over vegetables and toss to combine.
- Cover and refrigerate. Marinate for 1 or 2 hours before serving. Keeps for 3 or 4 days in the fridge.