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Preparation Time : 10
Cook Time : 15
Total Time : 25
3 1⁄2 cups zucchini , unpeeled, shredded (equiv. to 1 pound)
1⁄4 cup fresh parsley, finely snipped
2tablespoons red wine vinegar
1tablespoon olive oil
1medium garlic clove, minced
1⁄4 teaspoon salt
2tablespoons finely chopped pecans, dry roasted
Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.
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