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Fresh Zucchini and Mushroom Salad

Russ Myers


A Kosher recipe

Zucchini are best eaten while still small, about 6 inches. They lose flavor as they grow.
To curtail some of the zucchini harvest, eat the flowers.

★★★★★ 1 vote
6 Servings
20 Min
15 Min
Stove Top


1 lb
fresh mushrooms, cleaned and sliced in half
8 small
to medium zucchini, cut into 1- inch lengths
1/4 c
apple cider vinegar
2 Tbsp
olive oil
2 sprig(s)
fresh tarragon
1/4 c
1/4 c
dry white wine
salt to taste
pepper to taste


1Place mushrooms, zucchini, vinegar, olive oil, tarragon, water and wine in a skillet and cook until the zucchini is crisp and tender. Remove from heat and cover, letting stand for 10 minutes.
2Drain the vegetables, remove the tarragon and place vegetables in a bowl. Refrigerate until cold. Season with salt and pepper.
3Serve cold or at room temperature

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Jewish
Dietary Needs: Kosher
Other Tag: Quick & Easy