August 30, 2010

Marinated Zucchini Salad

This recipe and photo came from theReal Mom Kitchen Blog.


  • 4-5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
  • 1 can large pitted black olives, drained very well
  • 1 jar marinated artichoke hearts, drained very well
  • 1 red pepper chopped into bite-sized piece
  • 1 red onion chopped into bite-sized pieces


  • 1 cup Italian dressing
  • juice of half lemon (2 T)
  • 1/4 cup grated Parmesan, Asiago, or Romano cheese
  • 1 T dried basil (or use 2 T basil pesto or 3 T. chopped fresh basil)
  • 1 tsp. dried oregano

Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving

  1. Cut zucchini into quarter slices or bite sized pieces.
  2. Steam zucchini until barely tender/crisp, about 3 minutes.
  3. While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.)
  4. Chop the red bell pepper and red onion into bite-sized pieces.
  5. Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.)
  6. Pour dressing over, just enough to cover veggies, and stir gently. (use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)
  7. Marinate in refrigerator 4-8 hours. Turn it over once in a while to keep the vegetables covered with dressing. Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired.
Rate It!
Jen: 7
* No One else at my house liked this

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