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Marinated Zucchini with Mint
Marinated Zucchini with Mint might be the side dish of the summer.
Super-thinly slicing zucchini turns it into ribbons that are almost pasta-like, no cooking required. The trick to drying the slices out to get them to the “al dente pasta” point is salting them and laying them flat between paper towels – the salt and the paper towels draw out moisture that would otherwise leave you with a soggy, wet mess. The other trick is to soak the onions in cold water to take the bite out. Make a slightly sweet dressing with the best honey balsamic vinegar or white balsamic that you’ve got, add some parsley and mint, and some red bell pepper for color.
2 zucchinis, sliced very thin (best done on a mandoline)
Kosher salt
¼ small red onion, sliced thin
2 tablespoons balsamic vinegar (a honey balsamic or a white balsamic is great here)
2 tablespoons fresh lemon juice, from ½ lemon
Freshly ground pepper
1 garlic clove, grated
¼ cup olive oil
2 tablespoons minced flat leaf parsley
2 tablespoons minced fresh mint leaves
1 red bell pepper, diced
Arrange half the zucchini slices on top of paper towels in one layer, then sprinkle generously with salt. Cover with more paper towels and repeat with remaining zucchini. Cover with more paper towels and let the zucchini sit on the counter for 20 minutes, or up to 2 hours.
Place the sliced onion in a small bowl and cover with cold water. Set aside.
In the meantime, make the dressing. Use a fork to whisk the vinegar, lemon juice, 1 teaspoon salt, ½ teaspoon pepper, and garlic together in the bottom of a medium-sized bowl (big enough to fit the zucchini). Slowly whisk in the olive oil. In the same bowl, toss the zucchini together with the dressing, then add the mint and red peppers. Drain the onion and toss it with the zucchini. Refrigerate for at least 30 minutes. Serve cold or at room temperature.
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