Zucchini 'linguine"

Amazing flavor, that's all I can say . . . simply amazing! When I make it again I would only use one-half the recommended amount of onions. I found it easier to cut the zucchini in half and scoop out the seeds with a regular dinner spoon, forget all the fancy procedures. Other than that, the recipe turns out great.

I accompanied the salad with the basil, feta & roasted pepper muffins found under the breads section of this blog.spot. This recipe will be added to summer salad favorites.

For the recipe click here!

Try this salad with the TOH SPICED PINEAPPLE COOLER punch recipe. I liked the combination!

Ingredients
• 1-1/2 cups water
• 2/3 cup sugar
• 4 cinnamon sticks (3 inches)
• 12 whole cloves
• 1 can (46 ounces) unsweetened pineapple juice
• 1-1/2 cups orange juice
• 1/2 cup lemon juice
• 1 can (12 ounces) ginger ale, chilled
• Ice cubes
• Additional cinnamon sticks, optional

Directions
• In a small saucepan, bring the water, sugar, cinnamon and cloves to a boil. Reduce heat; cover and simmer for 15 minutes. Strain. Cool to room temperature.
• Pour into a large pitcher; stir in juices. Refrigerate until chilled. Just before serving, stir in ginger ale. Serve over ice. Garnish with additional cinnamon sticks if desired. Yield: 13 servings (3/4 cup each).