ZUCCHINI SALAD

ZUCCHINI SALAD

• 2 medium zucchini (about 1 1/2 pounds total)

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 2 tablespoons white wine vinegar

• 4 tablespoons corn or safflower oil

PREPARATION

1 Preheat oven to 400 degrees.

2 Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.

3 Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.