Salade de courgettes marinées au citron – marinated zucchini with lemon and mint Recipe
In the south of France, zucchini is often served cold, thinly sliced and marinated in a lemon-and-herb dressing. This kind of salad is light, very fresh and pairs beautifully with grilled meats or fish. The flavours are a bit like Italian zucchini carpaccio, but with a distinct French touch of mint and mustard.
Paper-thin zucchini marinated in a bright lemon-and-herb dressing turns a simple vegetable into an elegant, refreshing side. The combination of mint, parsley and Dijon mustard gives it a distinctly French character.
Chef's tips
Slice the zucchini as thinly as possible so it can soften slightly in the marinade without becoming mushy. Taste the dressing before adding it to the zucchini and adjust the balance of lemon and oil to your liking.
How to serve
Serve on a large flat platter so the zucchini ribbons spread out and the Parmesan shavings are visible. It pairs especially well with grilled fish, roast chicken or a simple plate of charcuterie and bread.
Ingredients
- zucchini small, young ones - 2 pieces
- lemon juice freshly squeezed - 2 tablespoons
- lemon zest finely grated, only the yellow part - 0.5 teaspoons
- olive oil - 3 tablespoons
- Dijon mustard - 0.5 teaspoons
- fresh mint finely chopped leaves - 1 tablespoon
- parsley finely chopped - 1 tablespoon
- Parmesan cut into thin shavings, optional - 20 g
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the zucchinis and trim the ends. Using a vegetable peeler or a very sharp knife, slice them lengthwise into long, thin ribbons or very thin slices.
- Transfer the zucchini ribbons to a bowl, sprinkle lightly with salt and gently toss. Set aside for 5–10 minutes to soften and release a little juice.
- In a small bowl, mix the lemon juice, grated zest, Dijon mustard and olive oil. Whisk with a fork for about 30 seconds until the dressing is smooth and combined.
- Add the chopped mint and parsley to the dressing, season with pepper and, if needed, a little extra salt.
- Gently squeeze the zucchini with your hands to remove the excess liquid that has collected at the bottom of the bowl.
- Pour the prepared dressing over the zucchini and toss very gently so the ribbons don’t tear.
- Transfer the salad to a serving plate, sprinkle the top with Parmesan shavings (if using) and leave for at least 10 minutes at room temperature so the flavours can meld. Serve slightly chilled or at room temperature.
Storage
This salad is best eaten fresh, but leftovers can be stored covered in the fridge for up to 1 day. The zucchini will soften further, so toss gently before serving and adjust seasoning with a little extra lemon juice or olive oil if needed.
I like to keep the salad very lightly dressed so the delicate flavour of young zucchini still comes through. A final twist of black pepper and a few extra mint leaves on top make it look and taste extra fresh.
