Baby Zucchini and Mushroom Salad

Ingredients 

•  One pound of medium Baby Zucchini
• One cup of vinegar
• Half a cup of water
•  Three table spoons of soy sauce (adjust to your taste.)
  
• a pinch of salt and a pinch of pepper
• Aromatic herbs; whatever you have, thyme, laurel, marjoram, oregano, etc.
• Five garlic cloves
• A cup of good Olive Oil
  

Preparation

• Cut the zucchini in about one inch size.
• Mix the vinegar and water.
• Add the aromatic herbs.
• Add the salt and pepper.
• Mix in the soy sauce.
• Add three of the garlic cloves, whole, to the vinegar mixture.
• Bring the mixture to a boil and when it begins to boil add the zucchini.
• Reduce the heat to a slow roll and let the zucchini boil for about 5 minutes. Make sure you don’t overcook them and become "mushy."
• If all the zucchini don't fit at once, you can do them in smaller portions. Just make sure that the vinegar continues to boil.
• On a deep glass of ceramic deep dish add the oil.
• Press or finely chop the remaining cloves of garlic and add them to the oil.
• Add some fresh parsley or you can add just about any fresh herb you want.
• As the zucchini are ready, take them out the hot vinegar and transfer them to the oil. Use a strain if you have to.
• Let them rest for about half an hour and they are ready to eat.

The longer you let them rest the better they will taste.
You can serve them immediately of you can keep them overnight in the refrigerator.

You can keep them refrigerated for up to several days. The longer the zucchini are in the oil, the better it will taste.

Did you noticed that this is a variation of Paola's mushrooms? It is!  If Nicolo Paganini could do it, so can we!  We substituted the mushrooms with the zucchini and at the end we mixed both mushrooms and zucchini and the result is amazing. You will love it.

Have a good snack!!!