Zucchini Salad

This Zucchini salad is prepared as the typical traditional potato salad. The zucchini in this recipe replaces the potatoes. It is made with mayo and it is best eaten fresh. It can accompany any main course  such as the eggplant and chicken casserole as a nice side.

    • 2 Zucchinis chopped into large cubes

    • 1 chopped green onion

    • 1 hard boiled egg - chopped

    • 1 sprig of celery - chopped

    • 1/4 bunch of parsley chopped (you can use dill instead)

    • 1 tsp. of mustard

    • 2-3 cloves of garlic

    • Juice of 1 lemon

    • 4 tbs. of homemade mayo

    • Salt, pepper, garlic powder

Boil the zucchinis for 2 minutes (they need to stay firm).  Drain the water and let cool.

In a separate bowl mix all the ingredients: green onion, egg, celery, parsley (or dill) mustard, garlic, lemon juice, mayo and spices. Mix well and cover the zucchini with the dressing.

Best served fresh. (If you want to prepare it for a later dinner - pour the dressing just before the meal).

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