Zucchini Salad

Zucchini Salad
 
 1 pound Zucchini (or squash)
 1 Big onion cut in thin slices
 2 Tablespoons of oil
 2 Eggs boiled hard
 2 Tablespoons of fresh dill, cut 
 1/2 cup Green onions cut in small
 2 Tablespoons of good Mayonnaise
 Lemon Juice from 1 lemon.
 Salt & fresh ground pepper

Instructions:

Source :From my mother with love & more. By Rina. Wash well Zucchini and grate them with the skin in the food processor. In a heavy saucepan spray Pam and add oil warm up, Add onions. Fry slightly to get light brown color. Add the grated Zucchini, stir well, Add salt and freshly ground pepper, Cover and sauté on low fire for about 20 minutes. Stir from time to time. Do not add any water. Transfer to a colander that sit on a bowl. Leave it to cool and to drain well. This is the basic of this kind of cooked Zucchini, You can cut Zucchini in rounds, in small pieces, or small thin fingers, To finish salad : When zucchini is cold, Add green onions, fresh dill, Grate eggs and add with lemon juice and mayonnaise. Mix well, taste and add salt or pepper if needed. Put in air tight container and keep in refrigerator for at least 1 hour before serving, It is getting even better after few days.

Posted to JEWISH-FOOD digest V97 #307