Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Zucchini * 1 sm Ripe Tomato, peeled, cored,
Salt -seeded -- and chopped
1 sm Clove Garlic 2 tb Chopped fresh parsley
- minced or pressed Freshly ground black pepper
2 tb Extra virgin olive oil To taste

This salad captures all the best flavor of zucchini. Use only the
smallest, just-picked zucchini, if you can find them, for the freshest
taste. This recipe comes from the restaurant Vipore outside Lucca,
Italy.

* 1 inch in diameter by about 6 inches long, grated.

1. Place the grated zucchini in a colander. Sprinkle liberally with
salt and allow to stand for 30 minutes, until it releases its water.
Lightly pat it dry with paper towels.

2. Put the zucchini in a small serving bowl and add the garlic, olive
oil, tomato, and parsley. Toss well to combine the ingredients.
Season with pepper and more salt, if necessary, and serve.

Makes 4 servings.

Source: Cooking Vegetables the Italian Way; Judith Barrett
ISBN 0-02-009078-1; 1994
From : Sallie Krebs, Sat 07 Oct 95 13:30

Recipe By : Cooking Vegetables the Italian Way

From: Marjorie Scofield Date: 11-08-95 (10:51)
(160) Fido: Recipes

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