I can't remember if I have posted this before or not. I'm too lazy to look. Anyway, the zucchini are coming on full force. This will be another year of ten loaves of zucchini bread in the freezer and bags of squash and zucchini sliced and frozen for casseroles. If you have any wonderful zucchini recipes please send them my way.
This is a beautiful make-ahead salad that is always appreciated. The credit goes to Mary Ellen Piost, Women's Club of Paducah Kentucky. I have never met the lady and I'm not sure if I know where Paducah, Ky. is, but I love her salad.
1 1/2 cups unpeeled thinly sliced young zucchini
1/2 cup thinly sliced celery
1/4 cup thinly sliced onions
1/4 cup thinly sliced green pepper
1/4 cup vinegar (plain, wine or a mixture)
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons water
1/2 teaspoon dried basil, fresh works too, use more
1/4 teaspoon salt
1/8 teaspoon pepper
Layer vegetables in a shallow bowl. Combine remaining ingredients; pour over vegetables. Refrigerate several hours or overnight; stir several times to distribute flavors.