Marinated Zucchini and Mushrooms
Elevate your side dish game with this vibrant and refreshing Marinated Zucchini and Mushrooms recipe! Featuring tender zucchini rounds and earthy mushrooms soaked in a zesty marinade of olive oil, red wine vinegar, lemon juice, garlic, and fragrant herbs, this dish is a perfect blend of tangy and savory flavors. With just 15 minutes of prep time and a quick blanch for the zucchini, this make-ahead recipe is ideal for busy days or meal prepping. The marinade infuses the vegetables with bold flavors after just an hour, but for an even richer taste, let it chill overnight. Serve this versatile dish cold or at room temperature as a light appetizer or a healthy, crowd-pleasing side, perfect for barbecues, potlucks, or simple weeknight dinners. Keywords: marinated zucchini, marinated mushrooms, vegetable side dish, healthy appetizer, make-ahead recipe.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 225 grams White or cremini mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Wash the zucchini and mushrooms thoroughly. Trim the ends of the zucchini and slice them into thin rounds, approximately 1/4-inch thick. For the mushrooms, remove any tough stems and slice them thinly if they are large, or leave them whole if they are smaller.
Bring a medium pot of water to a boil. Prepare an ice water bath in a large bowl. Blanch the zucchini slices by adding them to the boiling water for 1-2 minutes, just until they brighten in color and start to turn tender. Quickly transfer the zucchini to the ice water bath to stop the cooking process. Drain and pat dry with paper towels.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, chopped parsley, dried oregano, salt, black pepper, and red chili flakes (if using) to create the marinade.
In a large mixing bowl, combine the blanched zucchini and raw sliced mushrooms. Pour the marinade over the vegetables, tossing gently to coat everything evenly.
Transfer the mixture to a sealable container or zip-top bag and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate for 4-6 hours or overnight.
Before serving, give the vegetables another toss to redistribute the marinade. Garnish with a sprinkle of fresh parsley if desired. Serve cold or at room temperature as a side dish or appetizer.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 32.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
