Profile
Photos
Comments
Here's another recipe from my funky zucchini cookbook.
4 cups diced zucchini
2 cups boiling salted water
1/3 cup sliced stuffed green olives
2 tablespoons bottled blue cheese dressing
Cook zucchini in the water until tender, but still firm. Drain and chill. Mix lightly with the olives and dressing.
Optional: chopped celery and salted peanuts; chopped ham; diced cooked chicken; or chopped celery and cooked shrimp.
When my slow-blooming zucchinis finally mature, I'll try this one.
