Lemon Thyme Vinaigrette Over Fresh Zucchini

Lemon Thyme Vinaigrette Over Fresh Zucchini

Tossed Lemon Thyme Vinaigrette Over Fresh ZucchiniAt the store recently I asked Nathan what kind of vegetable he would like to go with dinner and he picked out some nice looking zucchini. I know there are a lot of people who are not really fans of zucchini. In fact, I don’t often get it myself. I am simply not a ‘Spiralizor’ or a sweet bread baker, so why on earth would I ever need zucchini?!

I’m not going to lie that zucchini is quite good tempura battered, but I wasn’t going to mess with that this evening. I really didn’t feel like eating your classic (and boring) steamed zucchini either. What to do when you want your vegetable fresh? I came up with this wonderful vinaigrette and it was perfect! I could have my crunch and some tang, too!

Pretty much a toss and serve recipe, this dressing can be used on a multitude of vegetables and, of course, salad. Try it with a broccoli slaw, over chopped tomatoes or cucumber, or perhaps even a cold pasta, couscous, or quinoa dish.

Lemon Thyme Vinaigrette

By: semiserious chefs
Serves: 6-8


  • 2 T fine chopped lemon thyme leaves
  • 2 T olive or grapeseed oil
  • 4 T red wine vinegar
  • 1/4 t salt and pepper
  • 1 large garlic clove; crushed*
  • 4 zucchinis; sliced on the bias and halved lengthwise
    • OR cut into thin medallions

*I chose not to mince the garlic for this recipe, instead leaving it whole and crushed to infuse the vinaigrette for a few minutes without giving it the hot ‘bite’ that raw garlic so often does.


  1. Pull the leaves from the twiggy lemon thyme branch and finely chop.
  2. Crush one large (or a couple small) garlic cloves using the side of a knife, pressing with your palm.
  3. In a bowl whisk together the lemon thyme, garlic, oil, vinegar, salt, and pepper. Leave to infuse for 30 minutes before dressing your vegetables.
  4. Sliced the zucchini and toss with the vinaigrette right before serving. (Remove the crushed garlic clove.) These can also be left to marinade for a period, and are particularly great served extra tangy the next day.

Post a comment

Your email address will not be published. Required fields are marked *