Mannie's Cold Zucchini Salad

From Drumlin Community Farm

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 red wine vinegar to about ¼ inch in the pan and bring to quick boil. Toss sauce with squash. Cover and refrigerate. Ready to serve in a few hours. This is an old recipe and should be perfected with personal taste and intuition. Quantities are not fixed.

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