This is what I made with my giant Zucchini – I’ve ,made it before and, as it has been in the past, it was very good.
- 2 medium zucchini
- 1/2 tsp. salt
- 5 Tbsp white vinegar
- 1 clove garlic, minced
- 1/4 tsp. oregano
- 1/2 c. olive oil
- 1 cup garbanzo beans, drained
- 3 green onions, sliced
- 1/2 cup sliced ripe olives
- 1 ripe avocado, cut into 1/2″ cubes
- 1 chipotle in adobo sauce, minced
- 3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
- 1 head Boston lettuce, cored, separated into leaves
- Cut zucchini in half lengthwise, and slice 1/4″ thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry
- Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.
- Refrigerate, covered, at least 30 min. and up to 4 hrs.
- Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.
- Refrigerate several hours or overnight before serving.