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Chapter:Vegetable Recipes
Section:Zucchini and Other Summer Squashes
Recipe:Chopped Zucchini Mexicano
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Chopped Zucchini Mexicano
Serve this hot and pretty salad on a bed of sprouts or as stuffing in a red
pepper. Use the highly flavored jalapeno, garlic and cilantro to taste.
Some jalapenos are devilishly hot, so be careful. This salad is intended to
be a side dish rather than an entree. It looks attractive on the plate and
its intense flavor works well as a condiment.

1 medium Zucchini, chopped
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 - 1 jalapeno pepper, chopped (to taste)
1/4 cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch ground coriander seed
Dash lemon juice

Toss together, adjust seasonings. Serves 3-4 as a side dish.

From: Nomi Shannon,
section picture
Grant Cochrane / 10065421