Boiled Zucchini Salad
I love zucchini. It’s one of my favorite vegetables. When I saw the name of this salad though-it just didn’t excite me – Boiled Zucchini Salad. I’m not sure why it didn’t sound very good. But I was wrong. It was another simple salad where the taste of the vegetable really shines.
You boil whole small zucchini until they’re tender. Drain them, slice the ends off, and cut in half. Then rub the cut surfaces with smashed garlic cloves. After the zucchini has drained, you drizzle it with extra-virgin olive oil, then sprinkle with red wine vinegar, salt, pepper, and chopped Italian parsley. That’s it. Another one for you to try. Just make sure you wait until you can get fresh, tender zucchini – you’ll enjoy it more that way.
Such a beautiful photograph Cindy. This looks delicious!
I think the word boiled has turned off legions of readers of my book. I wish I could have thought of another word, yet to Italians boiling – which implies subsequent dressing with excellent olive oil, good red wine vinegar, and sea salt – is as effective a way of bringing out the flavors as any other technique.