Raw marinated courgettes

Ingredients

• 8courgettes
• 2 clovesgarlic
• 2 tablespoons (30 ml)cider vinegar
• 60 glemon juice
• as neededfresh mint
• 4 tablespoons (60 ml)extra-virgin olive oil
• as neededfine salt
• as neededblack pepper

Instructions

1. 1

   Prepare the courgettes

   Wash, peel and dry the courgettes thoroughly. Slice them thinly lengthways with a mandoline. Wash and finely chop the mint.

2. 2

   Mix the dressing

   Pour the olive oil and strained lemon juice into a bowl. Season with salt and pepper, then add the black pepper.

3. 3

   Add the aromatics

   Add the cider vinegar, garlic cut into small pieces and chopped mint. Blend the mixture until combined.

4. 4

   Marinate and serve

   Arrange the courgette slices in a dish and pour over the marinade. Cover with cling film and chill for at least 30 minutes. Remove the garlic, drain the marinade well and serve the courgettes at room temperature.

What are raw marinated courgettes?

This is a simple cold appetiser: thin slices of raw courgette are dressed with citrus, vinegar, herbs and oil, then left to take on the flavours. The recipe is presented as a summer dish, though no specific regional origin is given.

Here, mint brings freshness while lemon and cider vinegar give the mild courgette a lively, tangy dressing. A short rest in the fridge lets the flavours mingle without cooking the vegetable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 5g protein, 13g carbs, 15g fat.

The courgettes and lemon juice provide most of the carbohydrates, while the olive oil accounts for most of the fat. The dish has only a modest amount of protein, so serve it with a protein-rich main or add a suitable side such as beans to make the meal more substantial.

Choose and slice the courgettes

Firm courgettes: choose ones with smooth skin and no soft patches so the slices hold their shape. Peeling them, as this method directs, gives the finished dish a more uniform appearance.

Even slices: a mandoline makes long, thin ribbons that take up the dressing readily. Use its hand guard, or slice carefully with a sharp knife.

Build the marinade

Olive oil and lemon: strain the lemon juice to remove seeds, then combine it with the oil for the base of the dressing. The oil softens the sharpness of the citrus.

Mint and garlic: chopping the mint helps distribute its flavour, while small pieces of garlic infuse the dressing. Blend everything together as directed so the ingredients are well combined.

Give it time to rest

Chilling: leave the covered dish in the fridge for at least 30 minutes. This is the stated minimum resting time; the courgettes stay raw rather than becoming cooked or softened by heat.

Before serving: remove the garlic pieces and drain the marinade well. Bring the dish to room temperature for serving, as the method specifies.

Check the texture and seasoning

Thin but intact: aim for slices that bend easily without breaking apart. If they are too thick, the dressing may not coat them as evenly during the short rest.

Taste the dressing: season with salt and black pepper to suit your preference before combining it with the courgettes. The recipe lists both as needed, so no fixed quantity is specified.

Serve as a summer starter

Serve these courgettes as an appetiser or alongside grilled vegetables, bread or a simple main course. Their sharp, minty dressing works well with mild, savoury foods.

Drain them before arranging on the plate to avoid a puddle of dressing. A little of the marinade can be spooned over the top if you want a more pronounced flavour.

Recipe notes & tips

• Dry the courgettes thoroughly after washing so excess water does not dilute the dressing.
• Use the mandoline guard to protect your fingers while slicing.
• Strain the lemon juice before adding it to the oil.
• Chop the garlic into small pieces so it can be removed easily before serving.
• Chill the covered dish for at least 30 minutes, then drain it well.
• Let the courgettes come to room temperature before serving, as the method directs.

Variations

• Herb swap: replace some of the mint with chopped parsley for a milder herbal note.
• Citrus twist: add a little finely grated lemon zest for a more fragrant dressing.
• Chilli kick: add a pinch of chilli flakes to the marinade for gentle heat.
• Extra crunch: scatter toasted seeds over the drained courgettes just before serving.
• Garlic infusion: leave the garlic in larger pieces so it is easy to lift out after marinating.

Common mistakes to avoid

• Wet courgettes: excess water dilutes the dressing; dry the slices thoroughly before marinating.
• Uneven slices: thick pieces take on less flavour; aim for consistent, thin ribbons.
• Skipping the rest: the flavours need time to mingle; chill for at least 30 minutes.
• Leaving the garlic in: it can dominate the flavour; remove the pieces before serving.
• Serving straight from the fridge: the method calls for room-temperature courgettes; let them stand briefly before serving.

How to store

Keep leftovers covered in the fridge and use within 2 days for the best texture. Drain before serving; this raw dish is not suited to reheating.

Frequently asked questions