Marinated Zucchini with Mint and Thai Basil

Ingredients

• 450 g (1 lb)summer squash (courgette, yellow squash or pattypan squash)
• 60 ml (1/4 cup), plus extra for cookingextra virgin olive oil
• 30 ml (2 tbsp)rice vinegar, or white wine or red wine vinegar
• 1 clovegarlic, grated
• 15 ml (1 tbsp)fresh mint, chopped
• 22.5 ml (1 1/2 tbsp)fresh Thai basil or sweet basil, chopped
• 2.5 ml (1/2 tsp), or to tasteflaked sea salt
• 2.5 ml (1/2 tsp), more to tastered pepper flakes

Instructions

1. 1

   Wash and trim

   Wash the squash and trim off any woody stems; you can leave the stems on if they are not woody. Cut the squash in half.

2. 2

   Fry the squash

   Heat a skillet over medium heat and add enough oil to coat the bottom in a thin layer. Fry the squash in a single layer, working in batches if needed, cut side down for about 4 minutes, until golden. Turn and cook for about 3 minutes more, until the other side is golden. Transfer to a large bowl and repeat with any remaining squash.

3. 3

   Mix the dressing

   In a small bowl, whisk together the 60 ml extra virgin olive oil, vinegar, garlic, mint, basil, salt and red pepper flakes. Pour the mixture over the squash and toss to coat.

4. 4

   Marinate the squash

   Cover the squash and leave it at room temperature to marinate for 1 hour, or refrigerate it to marinate for longer.

5. 5

   Serve at room temperature

   Serve the marinated squash at room temperature or cold.

What is marinated zucchini?

This is a simple American-style summer side built around cooked squash rather than raw courgette. The method of dressing vegetables and letting them rest is used in many food traditions, so this version is best understood as a fresh, herb-led preparation rather than a dish with one specific origin.

Golden pan-fried surfaces give the squash savoury depth, while vinegar and fresh herbs keep the olive oil dressing bright. Thai basil brings a distinctive aromatic note, though sweet basil works too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 2g protein, 10g carbs, 14g fat.

The squash and vinegar contribute most of the carbohydrate, while the olive oil provides most of the fat. The herbs and garlic add flavour, but this is not a substantial protein source; serve it alongside a protein-rich main or beans to make a more balanced plate.

Choosing and preparing the squash

Squash: Courgette, yellow squash and pattypan squash are all listed options. Choose firm squash and cut it in half so the flat sides can brown in the pan.

Stems: Trim away any woody ends, but leave tender stems in place if you like. The recipe does not call for peeling the squash.

Getting a good golden sear

Pan space: Arrange the squash in a single layer with the cut sides against the pan. Cook in batches if needed so the pieces can fry rather than steam.

Timing: Start with about 4 minutes on the cut side, then about 3 minutes on the other side. Use the golden colour as your cue, since skillet heat and squash size can vary.

Balancing the herby dressing

Oil and vinegar: Whisk the extra virgin olive oil with rice vinegar, or choose white or red wine vinegar as the recipe allows. Toss the cooked squash well so the dressing reaches the surfaces.

Herbs and seasoning: Fresh mint and Thai basil make the dressing fragrant, while garlic and red pepper flakes add savoury warmth and heat. Start with the listed salt and chilli, then adjust to taste.

Why the marinating time matters

Resting: The squash needs 1 hour at room temperature to marinate, making the full preparation time about 85 minutes. Cover the bowl while it rests.

Serving temperature: This dish can be served at room temperature or cold. If you marinate it for longer, put it in the fridge as directed.

What to serve alongside

Bread: Crusty bread is a natural partner because it can soak up the leftover herb oil. Add it just before serving so it stays crisp.

A larger meal: Serve the squash alongside a simple main and other seasonal vegetables. Its tangy dressing also makes it a useful contrast to plainly cooked grains or beans.

Recipe notes & tips

• Pat the washed squash dry before frying to help it brown.
• Keep the cut side in contact with the pan for the first 4 minutes.
• Use batches rather than crowding the skillet.
• Whisk the dressing just before pouring it over the squash.
• Taste the dressing before tossing, especially if using a saltier flaked sea salt.
• Serve with crusty bread to use up the seasoned oil.

Variations

• Use sweet basil: Swap it for Thai basil if that is what you have.
• Change the vinegar: Choose white or red wine vinegar instead of rice vinegar.
• Adjust the heat: Add more red pepper flakes for a spicier dressing.
• Mix the squash: Use a combination of courgette, yellow squash and pattypan squash.
• Add more mint: Increase the chopped mint slightly for a more pronounced fresh-herb note.

Common mistakes to avoid

• Crowding the skillet: The squash may steam instead of turning golden; fry it in batches.
• Skipping the cut-side sear: Place the cut sides down first and leave them undisturbed for about 4 minutes.
• Using woody stems: Trim off any tough ends before cutting the squash.
• Pouring on an uneven dressing: Whisk the oil, vinegar and seasonings together before tossing.
• Serving before it has rested: Allow 1 hour at room temperature for the flavours to mingle.

How to store

Store leftovers covered in the refrigerator and use within 3 days. Serve them cold or let them come back towards room temperature; if you prefer them warm, reheat gently in a skillet.

Frequently asked questions