Classic Zucchini Salad Recipe
A simple and delicious Zucchini recipe adapted from a recipe first published in the spring issue of the 1948 Good Housekeeping Magazine.
- 1/2 Cup boiling water
- 2 small zucchinis, cut into 2'' pieces
- 1/2 Teaspoon salt
- 1/2 Cup French dressing
- 2 Tablespoons green onions, minced
- 1 Tablespoon parsley, minced
Cook un-pared zucchini in boiling water with salt, covered, until the zucchini are tender. Remove from water.
Place in a 9' pie dish and cover with french dressing, parsley, and onions.
Chill in the refrigerator for several hours.
Serve zucchinis and sauce slice on a bed of lettuce and radishes.