MARINATED ZUCCHINI
A summery marinated zucchini salad with lemon and coriander (and bite!)
I love zucchinis for their versatility, but one thing I struggle with is their tendency to go soft, mushy, and watery whenever you try to cook them. I have to say that attempting to cook zucchinis and keep them crunchy is almost mission impossible. However, this recipe I’m sharing with you has cracked the code. If you like your zucchinis with a bit of crunch, you will love this summery marinated zucchini salad with lemon and coriander. It's simple to make, and the method ensures the zucchinis retain their bite even after marinating overnight—something I’ve never encountered in a recipe where the zucchini are actually cooked. Take note that this side dish must be served fridge cold.
INGREDIENTS
3 to 4 small zucchinis (courgettes) of equal size
1 tsp coriander seeds
1 lemon
30 g (1 oz) sugar
4 tbsp apple cider vinegar or tarragon-flavored white wine vinegar
Salt and pepper, to taste
Handful of toasted pinenuts, optional
MISE EN PLACE
Grate the zest of the whole lemon into a small bowl, then juice the lemon, filter out the pulp, and keep the juice in a separate small bowl. Slightly crush the coriander seeds with the back of a spoon.
Method
Bring a large saucepan of water to the boil and add a few pinches of salt.
Meanwhile, use a mandoline to cut the zucchinis into very thin slices. If you don’t have a mandoline, you can use a knife but take care to cut the slices evenly.
Place the zucchini slices in the boiling water and cook for precisely 2 minutes and no more.
Immediately drain the zucchini in a colander and then lay the slices flat on a clean tea towel and gently pat dry.
Take a large serving dish or plate and arrange the zucchini in a rosace pattern so that they overlap (as shown in the video).
Sprinkle the crushed coriander seeds, lemon zest, and juice over the zucchinis, then season with salt and pepper. Keep in the fridge while you make the gastrique (sugar and vinegar caramel).
To make the gastrique, place a small saucepan over medium-high heat. Add the sugar and a tablespoon of water and wait for the sugar to turn slightly amber. When it does, pour in the vinegar and continue cooking until all the sugar has dissolved.
When done, use a spoon to drizzle the caramel evenly over the zucchinis. Allow to cool in the fridge for a minimum of 2 hours before serving with a sprinkling of pine nuts (optional). Great as a refreshing side with cold or grilled meat or fish.
Tip
You can keep the marinated zucchinis for up to 48 hours in an airtight container in the fridge.