Thursday, July 5, 2007

Dilly Zucchini

This is from Jackie Graff

Here is a great way to use all of the extra zucchini.

5 cups zucchini shredded

1/4 cup lemon juice
1/2 bunch fresh dill
1/2 cup extra virgin olive oil
1/2 tsp. Celtic Sea Salt
2-3 cloves garlic

Place lemon juice, sea salt, garlic and olive oil in a blender and blend until smooth. When the dressing is mixed well, add the dill, pulsing the blender until the dill is chopped. Toss dressing with zucchini, mixing well.

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