Zucchini Salad
cooking.nytimes.com
cooking.nytimes.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • medium zucchini (about 1 1/2 pounds total)
  • teaspoon salt
  • teaspoon ground black pepper
  • tablespoons white wine vinegar
  • tablespoons corn or safflower oil

Instructions

Comments

Log in or Register to write a comment.