Water chestnuts, sesame seeds, and mint with snow peas. Although quick and simple, this dish is suitable for guests.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon olive oil
- 2 medium zucchini, finely chopped
- ½ medium onion, finely chopped
- 3 tablespoons Italian salad dressing
- 1 bunch chopped fresh parsley
Instructions
- Heat the olive oil in a saucepan over medium-low heat, and cook the zucchini and onion until onion is very tender. Mix in the Italian salad dressing and parsley, and continue cooking until heated through. Serve warm.
Reviews
This is great. I added 1 squash and used Newman’s Own Olive Oil & Vinegar dressing instead. Added salt to taste. I liked it as a side and can see it used as a relish on top of a meat dish.
This has a nice fresh taste to it. I followed the ingredients exactly but changed technique based on personal preference. My husband likes his zucchini to be crisp and not mushy. What I did to achieve this was to sautee the onions until soft and then threw the zucchini in for a quick cook.I imagine individual results will vary depending upon the quality of your dressing. We had some Olive Garden dressing and used that. I did add a little salt and pepper at the table. Nice and tasty!
I liked this recipe OK, and I would definitely make it again. I think I will add some mushrooms and tomatoes, and maybe even black olives to make it more substantial next time. I did cook mine on medium, which made the zucchini brown and the onion caramelize a bit, but I really enjoyed those flavors.
I like zucchini, & this recipe is very nice. But, when I think of slaw, I think ‘raw’. I hadn’t thought of it, prior to seeing the title of this recipe, for some reason. After all,there is broccoli slaw. So, I plan to see how I like raw zucchini slaw.
I actually used sun-dried tomato vinaigrette (all I had in the cabinet) and loved it! I had some leftover zucchini/squash from a casserole I made, realized I had all the ingredients for this recipe, and was quite pleased with the results! Very easy (always a plus!) and went over quite well. I served it as a “summer supper” with corn on the cob, fresh tomatoes, and some meatballs. I even added some mushrooms to the recipe at the last minute, because they were about to go bad. I’m excited about this one because I feel like it can work with a lot of different ingredients (yet another plus – woot, woot!) so that makes me happy. Very happy, actually. Now. Where DID I put those leftovers? Hee hee.
This is one of my favorite sides. Super easy to make and tastes delicious. I always double the recipe for leftovers and I also add squash and about a teaspoon of Mrs Dash while it’s cooking. Thanks for the recipe!
I don’t even like Zucchinis but I had alot leftover after making Zucchini bread and chose this recipe. It is GREAT as a topping for beef (I had sliced beef); I am going to try this slaw on a mushroom burger after the holidays, I bet it would be great. I didn’t so much like it on the side.
Im only 15 and i love this recipie!!! though i do have an adult taste…