This salad is delightful as a lunch main dish or side dish at your next grill out. The nutrition facts were designed by Calorie Count! Michael says he will send a pic of the complete dish soon!
Poached Zucchini Salad
1 med. to large zucchini, cut into 1-inch chunks
6 - 8 med. fresh button mushrooms (caps and stems), cut into chunks
1/2 cup of sweet onion, very coarsely chopped
1 medium red tomato, cut into 6 or 8 wedges
1/2 tsp. garlic powder
2 Tbsp. chicken or beef bouillon
1/2 cup hot water
1 Tbsp. dried oregano leaf
3 or 4 dashes of salt-free, all-purpose herb seasoning
1 small bay leaf
1/2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinaigrette dressing
fresh ground black pepper to taste
grated Parmesan/Romano cheese for garnish
Dissolve the bouillon in the hot water. Pour into a medium sized skillet or wok, and add onions, garlic powder, bay leaf and oil. Bring the liquid just to a boil. Add the zucchini chunks and cook until they begin to soften, about 4 minutes. Raise the heat to keep a low boil going.
Add the mushrooms, oregano, black pepper and herb seasoning, stirring to coat the mushrooms with liquid. Cook for another 2 or 3 minutes, until the mushrooms are reducing and the zucchini chunks are tender.
Pour the entire mixture into a colander to drain the liquid. Remove the bay leaf and quickly transfer the vegetables to a serving dish. Add the fresh tomatoes and balsamic vinegar and toss. Top with generous sprinkles of the grated cheese, and serve immediately. Serves two generously
Serves 2 generously.