Posted by / Monday, July 23, 2012

Marinated Zucchini Salad

It's seems zucchini is the vegetable that keeps on giving. Every year people joke — don't leave your car unlocked someone will put a bag of zucchini, squash, or tomatoes in it. Well my car is unlocked and you will want to unlock yours also, hoping to score zucchinis for this recipe.

It started in the office a couple of weeks ago when someone brought me this dish to try, stating it is his Italian mom's recipe and he hasn't quite seen anyone fix zucchini this way. I quickly downed the portion he gave me, trying to dissect the ingredients and preparation, returning the empty bowl and telling him I must have the recipe.

  • 4-5 zucchinis, cut 1/8" thick
  • Olive oil ( I always stress a good quality olive oil it does make a difference)
  • 1/4 cup red wine vinegar
  • 2T dried oregano
  • 2T crushed red pepper

Heat olive oil in a frying pan on the stove. Fry slices, browning each side 2-3 minutes per side. Remove from the pan and layer in the bottom of a bowl. Lightly sprinkle slices with red wine vinegar and dust with oregano and crushed red pepper. Continue layering until the bowl is full. Serve at room temperature or I prefer to store in the refrigerator for a couple of hours to marinate fully.

It is that simple and makes for a beautiful, fresh side dish bursting with seasonal flavor.

It was funny when I asked for the recipe — he said he would have to ask his mom to give it to him because he was not quite sure how she did it. Well I am glad I asked, because now I can continue to pass this recipe down for years to come.  

What recipe has been a tradition in your family that you have been meaning to get on paper? Care to share?

E.A.T. local E.A.T. well


  1. Thank you Tim for sharing this recipe, my garden is producing zucchini faster than I can think of what to do with them so this is fabulous!

    1. You are quite welcome let me know how you like it!

  2. Yum! Thank you for this! My family doesn't have many good recipes to pass down... I'm trying to change that. I've gotten pretty stellar results with an amazing pizza crust that I want to pass down...

    1. Well Leigh I am glad you are working on changing that and I hope this makes the list of ones to pass down! Thanks for stopping by.

  3. Great timing...going to make this as part of tonight's meatless Monday.

    1. Nice! Let me know how it turns out!

    2. Fan-freaking-tastic! So yummy - I'll be making it the next time I have to bring something to a party for sure.

  4. This is officially on the menu at the Sullivan household this week! You had me at crushed red pepper. Big thanks to your coworker and his Italian mom!

    1. Thanks Mollee! Let me know how everyone likes it.


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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