A simple and delicious Zucchini recipe adapted from a recipe first published in the spring issue of the 1948 Good Housekeeping Magazine.
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.