Marinated Raw Summer Squash

July 14, 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.

Filed under: CSA,Veggie Sides

Tags: , ,


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

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


  • 2. jd  |  July 17, 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. &ra&hellip  |  July 24, 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 […]


DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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