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Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 152 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 158 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Marinated Zucchini Salad in Country Woman July/August 1992, p29
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Reviewed on Aug. 22, 2011 by jlallphin
This is a great recipe. We're finally praying for a bumper crop of summer squash and zucchini. It gets better the second and third days too.
Reviewed on Aug. 21, 2009 by louielouie
Are the beans steamed or raw. I would like to make this recipe.
Reviewed on Jul. 22, 2009 by kathy73
When I made this recipe for the family reunion everyone ate it and told me they loved the cucumber salad. They were so shocked when I told them it was zucchini. I took home an empty bowl and it used a lot of zucchini from the garden to make.
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