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Zucchini Boat Salad

6 small zucchini, halved lengthwise
2 small ripe avocados, peeled
1 small onion, minced
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 cups torn mixed lettuces and greens
2 tomatoes, cut into wedges

Bring a large pot of salted water to a boil. Add the zucchini to the boiling water and blanch for about 3 minutes, until barely tender crisp. Drain. Plunge into cold water to stop the cooking; and diced drain well.

Scoop the center pulp out of the zucchini, leaving about 1/4 inch of flesh to support the skins. Drain the shells upside down on paper towels.

Dice the zucchini pulp. In a medium-sized bowl, combine the zucchini, avocado, and onion.

In a small. bowl, combine the oil: vinegar, garlic, salt, and pepper. Mix well. Pour the dressing into the avocado mixture. Toss gently to mix. Taste and adjust the seasoning. Spoon into the zucchini shells. Cover and chill thoroughly, about 4 hours.

When you are ready to serve, arrange the lettuce on individual salad plates or one large serving platter. Arrange the zucchini boats on top. Garnish with the
tomato wedges and serve immediately Serves 6

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