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Ingredients
- 3 lb. zucchini squash (small + firm)
- 1/2 c. white vinegar
- 12 fresh mint leaves
- 1 loaf crusty Italian bread
Method
- Peel squash and cut into circles.
- Cook squash until tender (do not overcook).
- Combine squash, mint leaves (fresh only) and white vinegar.
- Chill for 3 hours.
- Serve with crusty Italian bread for dipping.