Zucchini Salad

INGREDIENTS

• 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

Preheat oven to 400 degrees.

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.

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

Lacks flavor ~ I did not like at all

I would suggest the next time:

use apple cider vinegar(or a robust Italian salad dressing), Italian seasoning(omit if using salad dressing), halved cherry tomatoes or fresh diced tomato