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Zucchini and Mushroom Salad (pareve)
This recipe is kosher for Passover.
Zucchini and Mushroom Salad (pareve) Eileen Goltz. | Pareve

Serves 6 to 8.

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


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.