Zucchini Salad

Ingredients

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

Preparation

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.