Serves: 6
Total Calories: 382
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.
This Curried Zucchini Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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