My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, June 14, 2012

Marinated Zucchini Salad

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.

4-6 servings
print recipe

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.


  1. something is eating my zucchini plants so i might not have any at all this year. have you tried my killer zucchini casserole?

  2. oh my gosh I must be tired , I thought October Farm had written Zucchini killer casserole!!!

    I love zucchini and this sounds amazing!!

  3. Hey Bev, I like zucchini diced and sauteed with diced onion and a little garlic and tossed over pasta or spaghetti. Tomato optional. I like it in a batter and fried like a patty. I have a friend who lived in Paducah for a few years. Small town, I think. xo

  4. We are truly blessed with our zucchini harvest this year.:) It is good to have another recipe. I've baked zucchini bread today, made a zucchini casserole, parboiled some to stuff, and grated some for the freezer! Tomorrow, I will just have to try this one!

  5. How timely! These things are running out of my nostrils right about now!

  6. This coming week I plan to make a curried zucchini soup. Will let you know how it turns out if I like it.

  7. This sounds great. Thanks for stopping by my simple little egg salad post. Have a great week


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