Zucchini Salad

Zucchini Salad


Yield: 6 servings

  • 2 medium zucchini (about 1 1/2 pounds total)

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 tablespoons rice wine vinegar

  • 4 tablespoons corn or safflower oil


  1. Preheat oven to 400 degrees.

  2. Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds.

  3. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt.

  4. Place in oven for 5 to 7 minutes, until they soften slightly.

  5. Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil.

  6. Serve immediately.

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