Zucchini and Mushroom Salad
1 pound button mushrooms
8 small zucchini
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine
Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zucchini is just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained
vegetables in a bowl, reserving the cooking liquid. Place this liquid
back in the pot and cook until reduced to about 1/3 cup. Discard the
tarragon. Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor). Throw on a little finely chopped parsley before serving.
ZUCCHINI AND TOMATO SALAD
1/4 cup Italian dressing
Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder.
Zucchini Fiesta Salad
1/2 pound Small zucchini*
1/2 pound Small crookneck squash*
2 tablespoons Lemon juice
1/4 cup Salad oil
1/2 teaspoon Salt
Dash of pepper -- ground cumin
1 each Green onion -- thinly sliced
1/3 cup Diced green chilies
1/3 cup Pimento-stuffed olives**
1 package (3 oz.) cream cheese***
1 each Small avocado
Fresh coriander (cilantro)
* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese.
Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander.
2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
2 tablespoons onion -- grated
In a colander, sprinkle zucchini with salt and allow to stand 15
minutes. Squeeze as much moisture as possible from zucchini. Combine
remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least