Making seasonal vegetables the true stars of the table is an art, and this marinated zucchini salad with basil and mint is the definitive proof of it. With the arrival of good weather, our bodies crave fresh, light, and colorful dishes, but without having to give up the creaminess or the temperament of good Italian cheeses. On this occasion, we play with the crunchy texture of subtly blanched zucchini and the irresistible contrast of a rich cream that unites the delicacy of ricotta with the character of sweet gorgonzola. All this, topped with the crunchy touch of almonds and the umami intensity of sun-dried tomatoes, creates a balance of flavors that you will fall in love with from the first spoonful. Let’s get to it!
Index
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Main ingredients
For 2 people
⏱ Preparation time: 40 min
⏱ Cooking time: 1 min
- 2 small-medium zucchinis
- 200 g ricotta cheese
- 30 g sweet gorgonzola cheese
- 30 g sun-dried tomatoes
- 30 g toasted almonds
- 1/2 bunch of fresh basil
- 4-5 fresh mint leaves
- Zest and a few drops of lemon juice
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the marinated zucchini salad with basil and mint
Cut and slice the zucchinis with precision
To start, we select some zucchinis that are small. The key to using small pieces is that their flavor is much more concentrated and they are much richer on the palate. We wash them well and, with the help of a mandoline, we slice them into strips about 3 millimeters thick. It is essential to maintain this thickness; if you cut them thinner, they will lose all their charm and consistency during the process.
The secret of blanching and thermal shock
We heat a pot with plenty of water and a good handful of salt. When it comes to a boil, we add the zucchini strips and let them blanch for exactly 1 minute. Do not exceed that time, because if they are overcooked, they will break when handled later. Meanwhile, we prepare a container next to it with plenty of water and ice cubes. After the minute, we remove the zucchini and immediately submerge it in the ice water. This thermal shock will stop the cooking instantly and set that very vivid and beautiful green color.
Thorough drying and aromatic marinating
Once cooled, we drain the zucchinis and spread them out flat on a clean cotton cloth or paper towel. We cover them and dry them very delicately. Next, we lightly chop the fresh basil and mint leaves. In a separate bowl, we pour a generous drizzle of extra virgin olive oil, a few drops of lemon juice, its zest, salt, and black pepper. We emulsify the mixture well and incorporate the herbs and the zucchini. We stir carefully so that everything is well coated and let it rest for between 15 and 25 minutes. Monitor the time: if it goes over half an hour, the zucchini will release too much water and soften.
Prepare the cheese cream and the toppings
While the zucchini is soaking up the aromas, we put the ricotta in the blender jar along with the sweet gorgonzola, adding a minimal pinch of salt and another of black pepper. We blend with the immersion blender until we get a fine, smooth, and completely homogeneous cream. On the other hand, we chop the toasted almonds irregularly, looking for large and rustic pieces, and cut the sun-dried tomatoes into small cubes.
Serve and enjoy
For plating, we pour the ricotta and gorgonzola cream into the bottom of the plate, spreading it well to form a smooth base. On top, we harmoniously place the marinated zucchini strips. Finally, we distribute the sun-dried tomato cubes, the chopped almonds, and top with a final touch of fresh lemon zest to provide an extra perfume. A truly amazing dish!
Tricks and tips for a perfect result
Control the marinating time
Zucchini is a vegetable with a high water content. Resting with lemon and salt enhances the flavors, but it should never exceed 30 minutes, as the salt will extract the internal juices and ruin the firm texture we are looking for.
Seek balance in the cheeses
We use sweet gorgonzola because it integrates perfectly with the ricotta without masking the aroma of the mint and basil. If you prefer an even milder touch, you can reduce the amount of gorgonzola or replace it with a touch of grated parmesan.
Nuts always toasted
Almonds provide the necessary crunchy contrast to break the creaminess of the dish. If you buy them raw, pass them for two minutes in a pan without oil before chopping them; the change in flavor is spectacular.
Frequently Asked Questions
Can I prepare this zucchini salad in advance?
Ideally, consume the salad shortly after assembling it. However, you can have the cheese cream ready in the fridge from the day before and blanch the zucchini a few hours before, performing the marinating just before serving to keep it firm.
What can I use if I can’t find ricotta cheese?
Traditional cottage cheese or fresh curd is the perfect substitute for ricotta in this recipe, as it shares that light grainy texture and a mild flavor profile ideal for blending.
Can the zucchini be eaten completely raw?
Yes, it is possible to skip the boiling water step if you cut the slices extremely thin with a peeler. However, the one-minute blanching softens the bitter taste of the zucchini and sets a beautiful bright green color.
What other nut goes well if I don’t have almonds?
Toasted pine nuts or chopped walnuts work wonderfully in this Italian recipe, providing that fatty and crunchy touch that balances the acidity of the lemon.
Is it a vegetarian-friendly recipe?
Of course. It is a completely vegetarian, fresh, and healthy dish, ideal as a light starter or as a quick and delicious dinner.
Related recipes you will love
If you like traditional Italian recipes, here are other suggestions to enjoy authentic flavors:
- Pasta with tomato and basil: a classic recipe with few ingredients and lots of flavor.
- Pasta with broccoli: a healthy and delicious option, perfect for varying the menu.
Enjoy your marinated zucchini salad with basil and mint!
This recipe shows that by combining simple vegetables with a good traditional dressing, you can achieve spectacular dishes full of contrasts. Go ahead and prepare it at home and tell me in the comments what you thought of the texture. If you liked this fresh idea, subscribe to my YouTube channel and Instagram to discover more secrets of Italian cuisine. Leave me your impressions and share the photos if you give it a try!
Enjoy your meal!
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The card
Marinated zucchini salad with basil and mint
Ingredients
- 2 small-medium zucchini
- 200 g ricotta cheese
- 30 g sweet gorgonzola cheese
- 30 g sun-dried tomatoes
- 30 g toasted almonds
- 1/2 manojo fresh basil
- 5 hojas fresh mint
- 1 chorrito extra virgin olive oil
- A few drops of lemon juice
- Lemon zest to taste
- Salt to taste
- Black pepper to taste
Instructions
- Slice the zucchini into 3 mm strips using a mandoline
- Blanch the strips in boiling salted water for 1 minute
- Immediately submerge in ice water to stop the cooking process
- Dry the slices very well by spreading them out on a clean cloth
- Finely chop the fresh basil and mint
- Emulsify the olive oil with the lemon juice, zest, salt, and pepper
- Marinate the zucchini with the emulsion and herbs for 15 to 25 minutes
- Blend the ricotta with the gorgonzola, salt, and pepper using an immersion blender until smooth
- Coarsely and irregularly chop the toasted almonds and dice the sun-dried tomatoes
- Spread the cheese cream on the base of the plate
- Place the marinated zucchini on top
- Garnish with the sun-dried tomato pieces, chopped almonds, and a final touch of lemon zest
Video
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