For those of you that can’t stand zucchini, my zucchini fest is almost over. I have two more days of recipes after today’s post. The Marinated Zucchini recipe today is one that I created on my own. I know you’re thinking how great I am to create my own recipe, but it really wasn’t that great an accomplishment. It only calls for two ingredients and one of them is zucchini.
So, I was thinking about how much I love marinated mushrooms and figured why couldn’t I do the same thing with zucchini. I am sure I am not the first one to think of this, but just pretend with me. I think you can probably do this recipe with any old oil and vinegar dressing. Now, I chose one of my favorites and I think this turned out excellent. So the dressing I used was Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Peppers. You gotta give this Shockingly Simple recipe a try.
It’s as easy and adding zucchini to a 9 x 9 inch pan. Then you pour the dressing over it an place it in the fridge. It need to sit in the fridge for at least 24 hours. If it goes a little longer, it’s even better.Print
- zucchini, sliced into thin coins – use as many as you want I had two perfect small zucchini’s that I used and sliced them about 1/4 inch thick.
- a bottle of Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Peppers – I used about 1/3 a bottle.
- Put zucchini a a dish, so that it just covers the bottom of the pan. The dish that I used was close to a 9 x 9 dish. Cover you zucchini with enough dressing to coat the zucchini and toss. The put it in the refrigerator for at least 24 hours. You could give it a stir or two during the 24 hours, but it’s not necessary. That’s it. Eat and enjoy!