Zucchini and tomatoes are a classic veggie combo, and in this sugar-free salad, they deliver big on flavor. Courtesy of Women's Branch of the Orthodox Union.
Marinated Zucchini Salad
Recipe By OU Kosher
- Cooking and Prep: 4 h 20 m
- Serves: 6
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Salad
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Wash zucchini and put in large pot with 1 cup water. Cover, bring to boil, and cook 8 minutes. Drain.
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Cut zucchini in half lengthwise and then into 1 inch pieces. Place in bowl. Cut tomatoes in halves and add.
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Put oil, vinegar, salt, pepper, green pepper, onion and parsley in blender or food processor. Blend well.
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Pour over vegetables in bowl.
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Cover and refrigerate several hours or overnight.
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Very acidic
I made this salad using vinegar and found it to be very acidic. Perhaps reducing the amount of vinegar would make this more palatable and allow the taste of the vegetables to come through.
Please
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Very acidic
I made this salad using vinegar and found it to be very acidic. Perhaps reducing the amount of vinegar would make this more palatable and allow the taste of the vegetables to come through.
Please
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