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Iced Dill Zucchini Recipe
|Medium zucchini||2 Pound|
|Peeled cooked shrimp||1 Cup (16 tbs) (Small Ones)|
|Vinegar||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Bay leaf||1 , crumbled|
|Dill seeds||2 Teaspoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|White onion||1 (Crisp Ones)|
|Lettuce leaves/1/2 cup shredded iceberg lettuce||4|
|Sour cream/Mayonnaise||4 Tablespoon (If Desired)|
|Chopped fresh dill/Parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 691 Calories from Fat 135
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 31.2 mg
Sodium 569.2 mg23.7%
Total Carbohydrates 107 g35.5%
Dietary Fiber 15.9 g63.7%
Sugars 74.1 g
Protein 36 g71.3%
Vitamin A 150.1% Vitamin C 336.2%
Calcium 49.4% Iron 45.1%
*Based on a 2000 Calorie diet
Cook gently in 2 cups boiling water with about 1 teaspoon salt until crisp tender, 4 to 5 minutes.
Drain cooking liquid and save it.
Place zucchini in a bowl and add shrimp if you're in the money.
Combine vinegar with cooking liquid, garlic, bay leaf, dill seeds and brown sugar.
Simmer 6 to 10 minutes and pour over zucchini.
Add onion, thinly sliced and separated into rings.
Cover and chill overnight or several days.
Serve as salad in crisp lettuce leaves or in nests of shredded iceberg lettuce.
Drizzle some of the pickle liquid over salad as a light dressing.
If you want a heavier dressing, top with a little sour cream or mayonnaise.
Sprinkle with fresh dill or parsley.