Zucchini Salad

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

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

Prep time: 10 minutes
Makes: 6 cups
Nutrition Facts: View Label

Last updated: 10/01/18

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