Zucchini Salad with Fresh Tomatoes

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Thanksgiving place setting with a turkey made of a gourd, leaves and pine conePhoto by Shine
For our Thanksgiving Menu I plan to use as many seasonal vegetables as I can. The aroma, the colors, the warmth of vegetables – they add so much emotion to the table: Oh how I miss the Farmer’s Market! I thought about it today because I only have a few more zucchini left and in order to get more, which I will need to do before Turkey Day, I now have to go to the big supermarket. I don’t think they taste the same. The zucchini I buy at the Farmer’s Market has so much more taste and you can actually smell the vegetable. The ones I buy at the supermarket feel like small baseball bats; you can knock somebody over if you hit them with it! I know. I need to stop whining. Before we know it, time will fly and the Farmer’s Market will be back again.

Now about the few REAL zucchini that I have left.

Zucchini salad with tomatoes over wedges of lettuce
Zucchini Salad with Tomatoes

One of my starters for this year will be a very simple Zucchini Salad. You can serve this on a cupped iceberg leaf or you can serve it as a side dish by arranging it over a bed of rice. It doesn’t matter how you choose to serve it because this is a very tasty vegetable dish that even the veggie hater will love.

You will need:

  • 2 Zucchini
  • 1 large ripe Tomato
  • 2 Garlic Cloves
  • 2 tbsp. Extra Virgin Olive Oil (EVOO)
  • 1/8 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 tsp. Onion Salt
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Basil
  • 1/4 tsp. Oregano
  • 1/8 tsp. Mint


  • Take the zucchini and quarter it, then cut it in 1/2 inch cubes.
  • Chop the tomato in small cubes.
  • Mince the garlic.
  • Put EVOO, garlic and zucchini into a pan and dress it with the salt, pepper, onion salt, garlic powder, basil, and oregano.
  • Simmer for 10 minutes, then add in the tomato.
  • Stir it all together and allow it to cook for another 5 minutes.
  • Sprinkle the mixture with mint and stir; continue to cook.
  • Zucchini are done when they are tender and the tops turn golden brown.

Hopefully you will be able to borrow a dish or two from me for your Thanksgiving table!

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