marcella hazan's boiled zucchini salad
prep time
cook time
total time
recipe type: salad
cuisine: vegan, italian
serves: 4
  • 4 small zucchini
  • 1-2 cloves of garlic crushed to a paste
  • olive oil
  • red wine vinegar
  • salt
  • pepper
  • chopped flat leaf parsley
  1. Steam the zucchini until very tender. They need to be soft so they just hold together.
  2. Cut in half lengthways and remove the top and bottom and place on a plate.
  3. Smear the cut surfaces with the garlic.
  4. Tilt the plate so any excess liquid runs off.
  5. After the zucchini has drained, drizzle it with olive oil, sprinkle with red wine vinegar, salt, pepper, and chopped parsley.
  6. Taste and adjust the seasoning. I like mine with plenty of tang from the red wine.
My garlic in the photo of the recipe is a bit too coarse, it is better if it is a paste, unless you like chomping into chunks of garlic.
Recipe by quinces and kale at