Wednesday, July 21, 2010

Mannie’s Cold Zucchini Salad

Canola Oil
Minced Garlic
Red wine vinegar

Slice Zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl; salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic and sauté lightly. Add ¼ inch of red wine vinegar to the pan and bring to quick boil, then remove from heat. Toss sauce with squash. Cover and refrigerate, then serve.

Drumlin Community Farm
From Asparagus to Zucchini

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