French🥬 Vegetables

Marinated Zucchini Salad

Name: Marinated Zucchini Salad
Total time: 2 h 15 min
Cuisine: French
Ingredients: 3 to 4 Zucchini (small); 1 tbsp Salt; 1 Fresh lemon; 1 tsp Coriander seeds; 30 g Sugar; Vinegar; 1 tbsp Water; Black pepper; Olive oil; Pine nuts; Fresh herbs (mint, basil, etc.)

⏱ 135 min

A light and refreshing summer side dish made with zucchini. After brief blanching and marinating, the zucchini retains its delightful crunch. Marinated in a blend of lemon juice, lemon zest, coriander seeds, and a gastric (caramel-vinegar reduction), finished optionally with pine nuts and fresh herbs.

Low-cal

Adapted from a video by French Cooking Academy

A cool and refreshing side dish perfect for warm, sunny days

Watch on YouTube

Ingredients

Zucchini (small)Washed, skin left on, sliced very thin using a mandolin3 to 4
SaltFor blanching water, plus fine salt for seasoning1 tbsp
Fresh lemonZested and juiced1
Coriander seedsLightly bruised to release flavors1 tsp
SugarFor making the gastric30 g
VinegarAdded to sugar when it begins to caramelize
WaterTo aid in making the gastric1 tbsp

Steps

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1
Bring a large pot of cold salted water (about 1 tbsp salt) to a boil over high heat, covering the pot to save energy.
2
Zest a fresh lemon using a fine grater, then juice it and strain to remove any pulp, keeping only the clear juice.
3
Lightly bruise about 1 tsp of coriander seeds with the back of a spoon to release their flavors.
4
Wash and trim the zucchini, then slice very thin (skin on) using a mandolin or sharp knife—prepare 3 to 4 small zucchini this way.
5
Plunge the zucchini slices into the boiling salted water and start timing immediately. Blanch for 1–2 minutes until par-cooked but still crisp.
6
Drain the zucchini and pat dry with a tea towel while still hot. Immediately arrange all slices on a large serving dish in a spiral pattern (like fish scales), starting from the outside edge and working inward.
7
Sprinkle the bruised coriander seeds over the zucchini, then add the lemon zest, fine salt, and black pepper for seasoning.
8
Drizzle the lemon juice evenly over the zucchini, making sure each slice gets some—distribute carefully by hand.
9
Place the dish in the refrigerator while you prepare the gastric.
10
Make the gastric: combine 30 g sugar and 1 tbsp water in a pan over medium-high heat. Once the mixture begins to lightly caramelize, immediately add vinegar and stir. Turn off heat and let any remaining sugar dissolve.
11
While the gastric is still hot, pour it evenly over the chilled zucchini, distributing it well.
12
Return the dish to the refrigerator and chill for at least 2–3 hours to allow the marinade to fully infuse.
13
Before serving, optionally garnish with a drizzle of olive oil, pine nuts, or fresh herbs like mint or basil. Serve chilled as a side dish alongside cold meats, fish, or a lettuce salad.

Marinated Zucchini Salad

Ingredients

Steps

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