6 sm Zucchini
2 Avocados; peeled, diced
1 sm Onion; minced
1/4 c Olive oil
1 tb Wine vinegar
1 cl Garlic; minced
1 1/2 ts Salt
1/4 ts Pepper; freshly ground
Leaf lettuce
Tomato wedges
Cut squash in half lengthwise. Blanch in boiling salted water for 5
minutes. Scoop out pulp and drain shells upside down. Dice squash
pulp; combine with diced avocado and onion. Combine oil, vinegar,
salt, and pepper. Mix well. Pour dressing into squash mixture. Spoon
into shells and chill thoroughly. Serve on lettuce leaves. Garnish
with tomato wedges.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977
