Zucchini Salad With Tomatoes


Photo: Diethood
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Ingredients

2 Zucchini
1 large ripe Tomato
2 Garlic Cloves
2 tablespoons Extra Virgin Olive Oil (EVOO)
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Onion Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Basil
1/4 teaspoon Oregano
1/8 teaspoon Mint

Preparation

1
Take the zucchini and quarter it, then chop it in 1/2 inch cubes.
2
Chop the tomato in small cubes.
3
Mince or press the garlic.
4
Put EVOO, garlic and zucchini into a pan and dress it with the salt, pepper, onion salt, garlic powder, basil, and oregano.
5
Simmer for 10 minutes, then add in the tomato.
6
Stir it all together and allow it to cook for another 5 minutes.
7
Sprinkle the mixture with mint and stir; continue to cook.
8
Zucchini are done when they are tender and the tops turn golden brown.
.

About

I love seasonal vegetables and this Thanksgiving I plan to use as many of those veggies as possible. This Zucchini Salad is one of my starter dishes for our Thanksgiving Dinner. It is so tasty! You can serve this on a cupped iceberg leaf or you can serve it as a side dish by arranging it over a bed of rice. It doesn’t matter how you choose to serve it because even the veggie hater will love it.

Yield:

4 servings

Added:

Saturday, November 20, 2010 - 10:40am

Creator:

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