Marinated Zucchini Salad

No ratings yet

This Marinated Zucchini Salad is a light, flavorful side dish that’s packed with fresh veggies like tender steamed zucchini, red pepper, onion, olives, and artichoke hearts. Tossed in a tangy Italian dressing and chilled for several hours, the vegetables soak up bright, savory flavors that make each bite refreshing and satisfying. It’s the perfect make-ahead salad for summer gatherings, picnics, or anytime you want a zesty veggie-packed option.

Course Salad

Cuisine American

Keyword marinade, vegetables, zucchini

Prep Time 15

Cook Time 3

Marinate Time 8

Total Time 8 18

Servings servings

Calories 241kcal

Author Laura

Equipment

Ingredients

4-5 small zucchini cut into half moon slices about 1/2 inch thick (or bite sized pieces)
16 oz can pitted black olives drained very well
12 oz jar marinated artichoke hearts drained very well
1 red pepper chopped into bite-sized pieces (I used some red and some green because I had that on hand)
1 red onion chopped into bite-sized pieces

Dressing:

1 cup Italian dressing I recommend getting one with a nice strong flavor
2 Tbsp lemon juice
¼ cup grated Parmesan Asiago, or Romano cheese
1 Tbsp 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

Instructions

Cut zucchini into quarter slices or bite sized pieces. (If you're using large zucchini, cut away the seeds and most of the white part.)
Steam zucchini until barely tender/crisp, about 3 minutes, then drain very well. (You can plunge the steamed zucchini into water with ice cubes to stop the cooking if you're in a hurry)
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.)
Chop the red bell pepper and red onion into bite-sized pieces.
Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.)
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.)
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.

Nutrition