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

Entry Filed under: CSA, Veggie Sides