Clay's Kitchen : Cucurbitaceae Recipes (Cucumber, Melon, Gourd, Pumpkin, and Zucchini Recipes)

Cucurbitaceae Recipes (Cucumber, Melon, Gourd, Pumpkin, and Zucchini Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Marinated Zucchini Salad With Chipotles

2 medium zucchini
½ teaspoon. salt
5 tablespoon white vinegar
1 clove garlic, minced
¼ teaspoon. oregano
½ cup olive oil
1 cup garbanzo beans, drained
3 green onions, sliced
½ cup sliced ripe olives
1 ripe avocado, cut into ½ inch cubes
1 chipotle in adobo sauce, minced
3 tablespoon grated Romano cheese or ½ cup freshly grated Parmesan cheese
1 head Boston lettuce, cored, separated into leaves

Cut zucchini in half lengthwise, and slice ¼ inch thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thickness of paper towels to drain for 30 minutes Pat dry. Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives. Refrigerate, covered, at least 30 minutes, and up to 4 hours. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce. Refrigerate several hours or overnight before serving. Serve with tortilla chips.

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