CSA member Kim Gallagher brought this dip to the church picnic last week and everyone loved it — make it with your zukes, then slice up strips of all your other leftover veggies and dip away!

3 1/2 c shredded unpeeled zucchini, squeezed in paper towels to remove water
1/4 c fresh parsley or cilantro
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 garlic clove, minced
1/4 tsp salt
Pepper to taste
2 Tbsp finely chopped walnuts or pecans, dry roasted.

In a food processor or blender, process all ingredients except nuts until smooth.  Fold in the nuts.  Cover and refrigerate until ready to serve.

– from Heart Insight Magazine, August ’08