SO, I think I mentioned we have a lot of zucchini. Well, I created a salad/slaw to use some of it up because I already have 8-10 freezer bags each with 2 - 3 cups of grated zucchini for baking this fall/winter. This salad/slaw is tasty and uses up a lot of other veggies from our garden as well! I have been eating it for lunch these past two days and I am not even sick of it :) Tonight Tom and I will be having zucchini spaghetti (grain free) for dinner and zucchini chocolate chip cookies for dessert. The cookies are from the book, Animal Vegetable Miracle, which you can find here and they are delicious!! Probably one of my very favorite cookie recipes. I froze some and I hope they keep...we'll see!

Here's the salad/slaw recipe:

Zucchini Salad/Slaw

What you'll need:

*4 cups grated fresh zucchini

*4-5 Roma tomatoes

*1 green pepper

*1 red pepper

*1 cucumber

*Basil, Sea Salt, Fresh Ground Pepper, Garlic Powder--all to taste

*Olive Oil and Red Wine Vinegar--also to taste. I would say maybe 2 TB of Oil and 1 + a little more TB of the Vinegar. I can't say for sure, I just know that I like it to have just a hint of the oil and vinegar so it is not too watery.

*Olives (green or black)

*Grated Parmesan Cheese or Crumbled Feta if using the black olives

***I use a food processor to grate the zucchini and chop up all the veggies. I combine in a large bowl and then add the spices and then the oil and vinegar.

I top with some olives and then sprinkle parmesan cheese on it right before serving.

Hope you enjoy it as much as I do!

-Sarah