Marinated Zucchini and Mushrooms

By Debe Pendice

  • 2 Tablespoons lemon juice

  • 1 Tablespoon chopped shallots

  • 1 clove garlic, minced

  • 1/ teaspoon kosher salt

  • 1 small zucchini

  • 1 small yellow summer squash

  • 1 1/2 cups small whole fresh mushrooms

  • 1/2 of a small red bell pepper, cut into squares

  • 1 Tablespoon extra-virgin olive oil

  • 3/4 teaspoon fresh tarragon or oregano or 1/ teaspoons dried tarragon or oregano crushed

  • 1/2 teaspoon freshly ground black pepper

  1. In a small bowl combine lemon juice, shallot, garlic, and kosher salt. Let stand for 10 minutes. Meanwhile, using a vegetable peeler, shave off long , thin strips of zucchini, summer squash, mushrooms, and bell pepper.

  2. Whisk oil, tarragon,and black pepper into lemon juice mixture. Pour marinade over vegetables in a bag. Seal bag; turn to coat vegetables. Marinated in the refridgerator for to 24 hours, turning bag occasionally.

  3. To serve, drain vegetables, reserving marnade. Arrange vegetables on sevin platter; drizzle with the reserve marinade.

Nutritional Facts

Per Serving
Total Fat
3 g (sat. o g)
0 mg
44 mg
3 g
1 g
1 g

vitamin c zucchini vegetabes vitamin d vegetables anti inflammatory gluten free dairy free refrigerate no bake side dish vegetarian vegan

2 replies

Avera 2009-02-10 22:12:57 -0600 Report

I knew I was going to like this one before I read it. Summer squash is one of my favorites. It sure does grow well in NC and I am looking forward to trying this one soon.