Marinated Raw Summer Squash

July 14th, 2008

This is a simple summer side dish that features raw zucchini and yellow squash. Marinating the vegetables in the lemon juice and vinegar changes their consistency so that they taste a bit cooked, like ceviche but without the fish!

All the produce but the lemon and red peppers was from my farm share this week.

I used my Cuisinart to slice the zucchini and yellow squash evenly, but a mandolin or some steady knife skills would have worked better — some of the squash went into the processor on an angle and created larger slices that I wanted. So I wound up having to then slice them to a more uniform size anyway.

I think it might be fun to try this dish with all the ingredients in matchstick shapes, or by making ribbons of the squash instead.

Marinated Raw Summer Squash

3 small yellow squash, halved lengthwise & sliced thin
2 small zucchini, halved lengthwise & sliced thin
2 red bell peppers, in matchsticks
4 scallions, thinly sliced
2 Tbsp. fresh basil, finely chopped
3 Tbsp. fresh parsley, finely chopped
1/4 c. olive oil
2-3 Tbsp. white wine vinegar
1 lemon, juiced
salt & pepper to taste

Combine all ingredients in a Ziploc bag or bowl, and mix well. Marinate in your refrigerator for at least four hours, but up to overnight. Serve cold or at room temperature.

Print this post Print this post

Entry Filed under: CSA, Veggie Sides

3 Comments Add your own

  • 1. Cathy  |  July 14th, 2008 at 6:42 pm

    That looks great and so easy. Love that I do not have to turn on the stove!!

    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

  • 2. jd  |  July 17th, 2008 at 3:02 am

    Mmm… what an enticing picture!

    All of that squash looks great! I’ll definitely have to pick a variety up next time I’m at the store.

    Thanks for the simple, but yummy, idea!

  • 3. chickinthekitchen.com &ra&hellip  |  July 24th, 2008 at 6:25 am

    [...] mentioned in the newsletter from Roxbury Farm this week! Jody, one of the farmers, included my Marinated Raw Summer Squash recipe and let me know she made a vegetarian version of the Baked Egg Rolls as well. I love hearing [...]

Leave a Comment

Required

Required, hidden

Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Trackback this post  |  Subscribe to the comments via RSS Feed


About

DaraI'm Dara, the chick in the kitchen. Living in the suburbs of Manhattan with my two boys, ages 2 and 4, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .

Want to Try

Mini Caramel Apples: J. makes "apple grapes" for A. by using a melon baller on a Red Delicious. This idea goes one caramel-dunked step further -- perfect as an autumn snack activity.

Cook to This

"Rocketship Run" by Laurie Berkner. From her new album. We've only listening to it a couple of times, but this track keeps popping back into my head. (And sometimes I forget to turn it off when the kids aren't even in the car.)

Recent Comments

Posts by Category

Archives

Food Blogs

Other Resources

Recipe Search

Feeds