Once the zucchini starts rolling in from the garden, you start to feel overwhelmed with zucchini. You stuff it, bake it, tomato it, juice it, and bread it. You don't know what the heck to do with them all. Well this is a nice and quick recipe that uses up a bit of it. I first found the recipe in Cooking Light back in August 2010. It was just a side blurb about what to do with zucchini. I was desperate to use up zucchini so I tried it. It is really a nice summery side dish.
3 carrots (about 1 cup)
1 zucchini (about 4 cups - see 4 you're using up 4 cups of zucchini it 1 go!!)
1/2 c dried cranberries
1/4 c mayonnaise*
In a food processor, grate the carrots and empty them into a serving bowl. Next grate the zucchini. Add them to the carrots. Add the raisins. Stir in the mayonnaise.
*I made my own mayo. I added a lot of fresh herbs since they are all growing like mad. I used parsley, basil, thyme, and oregano. If you are not using homemade mayonnaise, you will want to add 2 t sugar, salt/pepper, and 1 T vinegar to the mayonnaise at least.
3 carrots (about 1 cup)
1 zucchini (about 4 cups - see 4 you're using up 4 cups of zucchini it 1 go!!)
1/2 c dried cranberries
1/4 c mayonnaise*
In a food processor, grate the carrots and empty them into a serving bowl. Next grate the zucchini. Add them to the carrots. Add the raisins. Stir in the mayonnaise.
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| It made a nice side to my Spinach Chicken burger! |
*I made my own mayo. I added a lot of fresh herbs since they are all growing like mad. I used parsley, basil, thyme, and oregano. If you are not using homemade mayonnaise, you will want to add 2 t sugar, salt/pepper, and 1 T vinegar to the mayonnaise at least.
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