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Zucchini Salad

NotesVideo: How to Dice OnionsMagazine

Recipe Notes

  • Freeze extra lemon juice to use later.

 

 

Our Summer Squash Magazine features this recipe:

Ingredients

1 teaspoon
oil
2 Tablespoons
lemon juice
1⁄4 teaspoon
dried oregano or basil
1⁄4 teaspoon
each salt and pepper
5 cups
zucchini rounds (about 4 small zucchini)
1⁄2 cup
red or sweet onion (sliced thinly or chopped small)
1⁄4 cup
shredded or grated Parmesan cheese

Directions

  1. Mix oil, lemon juice, oregano or basil, salt and pepper together in large bowl.
  2. Add zucchini, onion and cheese. Mix gently. Cover and chill until ready to serve.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Freeze extra lemon juice to use later.
Photo of Zucchini Salad
Prep time: 10 minutes
Makes: 6 cups
Nutrition Facts: View Label
Last updated: 01/18/19

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