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ZUCCHINI VINAIGRETTE Recipe

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This recipe for ZUCCHINI VINAIGRETTE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Friday, June 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 medium zucchini (about 1 and 1/2 pounds)
1/3 c butter
1/3 c water
1 1/2 tsp white wine vinegar
1/8 tsp dried dill weed
6 large stuffed olives, chopped
1 1/2 tablespoons capers, chopped
1 1/2 tbsp chopped parsley
2 scallions, chopped
Boston lettuce, or other greens

Directions:
Directions:
Cut zucchini into slices about 1/4 inch thick. Bring butter, water, vinegar, dill weed and salt to boil in 12 inch frying pan. Add zucchini, lover heat, cover and simmer until just tender, about 10 minutes. Drain and place in a shallow container. Drizzle with a little lemon-oil dressing. Cover and chill. When ready to serve, toss with mixture of olives, capers, parsley and scallions. Serve on salad greens. Accompany with additional dressing.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Lemon Oil Dressing
1/4 tsp salt
1/4 tsp pepper
1/3 c lemon juice
1 c salad oil

Mix well and refrigerate.

Serve at room temperature.

 

 

 

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