I am playing with my veggetti slicer again and still love it.

Four medium zucchini

Slice in the veggetti  until you have a big mound of zucchini strands.

Three big diced tomatoes

Ten basil leaves

One diced shallot or onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

8 tablespoons olive oil.

3 cups of toasted cubed italian bread

Mix everything in a bowl and set aside.

This can be done ahead of time but don’t add the bread until the zucchini is ready because it will get too soggy.

3/4 cup good grated Italian cheese

Boil 12 cups of water and add one teaspoon salt.

Put the zucchini in the water for one minute and then drain well and pour over the tomato mixture .

Add the bread

The hot zucchini will almost cook the tomato mixture.

Top with the cheese

I love the bread in the salad because it absorbs all the delicious tomato juice.

You don’t have to cook the zucchini and if you don’t.

Cut the zucchini and place it in a strainer with 1/2 teaspoon of salt .

Then drain and pour over the tomatoes.

I love it both ways.

Published by cmangoff

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