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Zucchini-Mushroom Salad

Contributed by: Chris WebAdmin. of

Pick a home-grown zucchini from the vegetable garden. Add some fresh mushrooms and a Gay Lea inspired dressing and you have a salad that'll impress everybody!


  • Salad

    • 1 lb 500 g zucchini, cut into 1/2 inch slices
    • 1 tbsp 15 mL diced pimiento
    • 1/2 cup 125 mL bottled Italian dressing
    • 1/2 lb 250 mL fresh mushrooms, sliced
    • 2 tbsp 30 mL minced onion
    • 1/2 clove garlic, crushed
    • shredded parmesan cheese

  • Spicy Dressing

    • 1/3 cup 85 mL Gay Lea Sour Cream
    • 1 tsp 5 mL lemon juice
    • 1/4 tsp 2 mL marjoram
    • dash Tabasco sauce
    • dash salt
    • dash pepper


Prepare Spicy Dressing (see below); refrigerate until ready to serve.

Cook zucchini in boiling salted water 3 to 5 minutes or until just tender; drain.

Marinate zucchini and pimiento in Italian dressing about 1 hour, tossing often. Drain dressing into a large fry pan. Boil dressing until only oil portion remains. Add mushrooms, onion and garlic; saute until tender. Drain and add to zucchini; refrigerate.

At serving time, toss Spicy Dressing with zucchini mixture. Serve and garnish with Parmesan cheese.

Spicy Dressing

Blend dressing ingredients and refrigerate to blend flavours.

Preparation time: 10 minutes + marinating and refrigeration time.

Serving Size: Makes 4 servings

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