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Cooked Zucchini Salad (Kolokithakia Vrasta)
2 lbs small young Zucchini
Oil-Lemon Dressing (Courgettes) 
Lop both ends off zucchini and wash. Drop in a large pan half filled with hard boiling water and boil 15-20 minutes, until tender. Do not overcook. Drain in a colander and pour a little cold fresh water over them, to set the fresh green color and the texture. Drain well. If cooked in advance, keep covered in the refrigerator, until used. To serve, drop them for a minute in hard-boiling water and drain. Arrange on a platter whole or cut in rounds. Pour on oil-lemon dressing, just before serving.

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