Italian Zucchini Salad

For the Italian zucchini salad, first rinse zucchini. Cook in boiling salted water for 3-5 minutes, depending on size, until just al dente. Skim off 30 ml of cooking water and set aside.

Cut the mortadella into 1 cm wide strips. Remove the skin from the salami if necessary, then cut the salami slices into quarters. Peel the onion, cut in half and divide into half rings. Rinse the parsley, shake dry, pluck the leaves and chop.

Cut the ends of the zucchini into small pieces. Cut the zucchini into slices, cut larger slices in half.

Mix the sausage, onion and parsley with the cooking water. Add to the zucchini.

Squeeze the lemon, add to the salad with sugar and enough pepper to taste. Leave to infuse for 15 minutes, then bring the Italian zucchini salad to the table.

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