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Zucchini Salad (P, KLP, TNT)
Source: Self
Serves: 8-12

1 pound zucchini (or squash), about 4-5 *
1 big onion, cut in thin slices
2 tbsp. oil
2 eggs, hard boiled, grated
2 tbsp. fresh dill, cut very fine
1/2 cup green onions, cut in small pieces
2 tbsp good mayonnaise, (you can use low calorie.)
juice from 1 lemon
salt and freshly ground pepper

Wash zucchini well and grate them with the skin in the food processor.

In a heavy saucepan spray Pam, add oil and warm up, Add onions. Fry slightly until light brown in color.

Add the grated zucchini; stir well. Add salt and freshly ground pepper. Cover and simmer on low fire for about 20 minutes. Stir from time to time. Do not add any water. Transfer to a colander that sits on a bowl. Leave it to cool and to drain well.

*You can also cut zucchini in rounds, in small pieces, or small thin fingers.

To finish salad: When zucchini is cold, add green onions, fresh dill, grated eggs. Mix with lemon juice and mayonnaise. Mix well; taste and add salt or pepper if needed.

Put in air tight container and keep in refrigerator for at least 1 hour before serving, It is even better after a few days.

Other Variations:
You can add a few pickled cucumbers + 1 tin of cut mushrooms + 1 tin of hearts of palm, cut in small pieces.

Posted by Rina Perry

Nutritional Info Per Serving: N/A