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Neapolitan Zucchini Salad
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One of our best and most popular summer vegetables is zucchini, a green-and-yellow-striped variety of summer squash developed in Italy. It is also known as Italian squash or summer marrow.
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| What You Need: |
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4 medium-sized zucchini, ends trimmed and cut into ¼-inch slices
Salt
1 cup finely chopped onion
1 or 2 garlic cloves, minced
2 tablespoons chopped fresh basil or % teaspoon dried basil
3 to 4 tablespoons olive oil
Pepper to taste
2 tablespoons fresh lemon juice
2 large tomatoes, peeled and chopped
3 tablespoons chopped fresh parsley
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| How To Cook: |
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1. Cook zucchini slices in a little salted boiling water until just tender, about 6 minutes.
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2. Drain and cool. Mix with onion, garlic, basil, oil and lemon juice.
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3. Season with salt and pepper.
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4. Refrigerate 1 hour or longer to blend flavors.
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5. When ready to serve, top with chopped tomatoes and sprinkle with parsley.
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