Great Hot Recipes
Read and cook !
MARINATED ZUCCHINI SALAD
4 fresh zucchini, sliced paper thin
2 (4 oz.) cans sliced mushrooms
2 (14 oz.) cans artichoke hearts,
sliced
2 cans bamboo shoots
2 cans black olives, pitted & sliced
1 sm. bottle Wishbone dressing
1 env. Hidden Valley Ranch style
dressing mix
Combine all ingredients and marinate overnight or for days. Excellent. Serves 15 to 20.
MARINATED ZUCCHINI SALAD
13x9 inch casserole
3-4 c. sliced zucchini
2 med. tomatoes, coarsely chopped
1 c. sliced fresh mushrooms
2 tbsp. thinly sliced scallions
1/2 c. white wine vinegar
1/3 c. olive oil
1 tbsp. sugar
1 clove garlic, minced
1/2 tsp. each salt, basil and dash of
pepper
Shredded mozzarella or Monterey Jack
cheese (optional)
Cook zucchini in small amount of water and drain (crisp tender). Put 2 tomatoes, mushrooms and onion in a bowl. Dressing: Vinegar, oil, sugar, garlic and seasoning in shaker top bottle. Put dressing on zucchini and cover and chill several hours or overnight, stirring occasionally.