Recipes / Zucchini

Cold Zucchini Salad

Sauté thin strips of zucchini in canola oil until soft. Transfer to a bowl and salt lightly. Add a generous amount of minced garlic to the pan and sauté 1 minute. Add red wine vinegar to about 1/4-inch in the pan and bring to a boil on high heat. Toss with squash, cover and chill.

From Drumlin Community Farm

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