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Curried Zucchini Salad |
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Serves: 6
Print this Recipe
4 zucchini medium, stemmed and thinly sliced
1/4 cup butter or margarine
1 onion medium, quartered and thinly sliced
1/2 teaspoon salt
1 teaspoon curry powder
1 2/3 cups chicken broth
Hot pepper sauce to taste
1 cup whipped cream whipped
3 tablespoons green onions thinly sliced tops
1 envelope unflavored jello
Cherry tomatoes
Oil a 6-cup mold. Set aside 12 slices zucchini for garnish. In a skillet, heat butter or margarine; add zucchini and onion and sauté until crisp-tender. Increase heat to high and reduce liquid. Add salt, curry powder, 1 cup chicken broth and hot pepper sauce. Remove 2/3 of mixture and purée in a blender or food processor. With a potato masher, coarsely mash remaining zucchini mixture; blend into purée. Fold in whipped cream and green onion tops. Chill until syrupy. In a small saucepan, sprinkle gelatin over remaining chicken broth. Let soften 1 minute; stir over low heat until dissolved, about 2 minutes. Cool; fold into chilled mixture. Place in prepared mold and refrigerate until firm, about 4 hours. Unmold on a serving plate and decorate with reserved slices of zucchini and cherry tomatoes.
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