Why the world's best known brands choose the OU for Kosher certification Apply now for Kosher Certification
Back to OU Passover Home Page

Zucchini and Mushroom Salad (pareve)

Eileen Goltz.

Print Recipe

1 lb mushrooms
8 small to medium zucchini
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white Passover wine
salt and pepper to taste

Instructions:

Clean the mushrooms and slice them in half.  Cut the zucchini into 1 inch lengths.  Place all the ingredients in a skillet and cook until the zucchini is crisp tender. Remove from heat and cover, letting sit for 10 minutes. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate till cold. Season with salt and pepper. Can be served cold or at room temperature.