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Zucchini Salad


1 lb zucchini, washed
4 tablespoons olive oil
teaspoon hot red pepper
teaspoon cumin
teaspoon black pepper
4 tablespoons Italian parsley, chopped


1 tablespoon vinegar
3 tablespoons olive oil


Serves: 4


Trim the zucchini & cut into ¼ " thick slices. Combine slices in a pot with ⅔ cup water, oil, hot pepper, cumin, black pepper & salt. Cook for 5 minutes until just tender-crisp. Cool & chill.

When ready to serve, drain the zucchini. Combine the dressing ingredients adding salt & pepper to taste. Add to the zucchini, toss well & garnish with the parsley. Serve immediately.

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