Bon Appetit July 1992 About 8 servings. 2 ½ tablespoons balsamic vinegar or red wine vinegar 2 tablespoons orange jucie 1 tablespoon of poppy seeds ½ teaspoons dry mustard ¼ teaspoon salt ½ cup vegetable oil 1 green onion, minced 8 nice sized zucchini, halved lengthwise, and thinly sliced crosswise […]

Poppy Seed Vinaigrette with Zucchini Salad

From the King Ranch in Texas – serves 4 to 6 1 Pound of zucchini, cut into small strips ¼ cup chopped parsley, or to taste Salt as needed Garlic vinaigrette – recipe follows Parmesan cheese – ¼ cup or to your taste\ Boil until soft in slightly salted water […]

Zucchini Salad with Vinaigrette

The Basics by Rosso and Lukins – serves 6 to 8 There will be eggplants in your boxes soon. 2 pounds of small eggplants, halved lengthwise 2 pounds yellow summer squash(about 5) trimmed and cut lengthwise Marinade Prepare hot coals Place squash and eggplants in two bowls and divide the […]


GOURMET – serves 4 Takes about 45 minutes total – a blade slicer is useful for this one. 1 lb. zucchini, about 2 medium ones ½ snow peas, trimmed 1 1/2 teaspoons sesame seeds 1 tablespoon soy sauce 2 tablespoons rice vinegar(not seasoned) 1 teaspoon sugar Very thinly slice zucchini. […]

Zucchini and Snow Pea Salad

1 pound zucchini or summer squash, peeled and thinly sliced 1 pound combined of fennel and leek, rinsed and drained, and thinly sliced 6 tablespoons olive oil or unsalted butter 1 large onion, chopped 2 garlic cloves, finely chopped (optional) 2 cups milk, stock, or cooled vegetable cooking liquid ¼ […]

Basic Gratin with Leek, Fennel, Zucchini