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Wednesday, July 13, 2016

Zucchini Salad

This one is from French chef Jacques Pepin, and is in honor of my mother's birthday yesterday, because she found herself quite surprised that she liked this.  I find that it can take on the longer side for the zucchini to take on the more browned look, which I like.

  • 2 medium zucchini
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons white wine vinegar
  • 4 tablespoons corn or safflower oil
  1. Preheat oven to 400 degrees.
  2. Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
  3. Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

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