Zucchini Salad

Zucchini Salad



Yield: 6 servings

2 medium zucchini (about 1 1/2 pounds total)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons rice wine vinegar
4 tablespoons corn or safflower oil


Preheat oven to 400 degrees.

Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.

Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

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