Zucchini With Artichoke Hearts
|Zucchini||4 Small, unpeeled, cut in 1//4-inch slices|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Italian style salad dressing||8 Ounce|
|Tomato||1 Large, cut into wedges|
|Chopped parsley||1 Tablespoon|
Put the zucchini in a saucepan with the artichoke hearts and dressing.
Bring to a boil and simmer, covered, about 10 minutes, or until tender.
Drain, but reserve the liquid.
Chill well, at least 4 hours.
When ready to serve arrange on a platter and arrange tomato wedges on top.
Pour the reserved, liquid over, season lightly, and sprinkle generously with parsley.