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I've made this Veg.Times recipe for years now each summer when the zucchini come in. I usually do it the lazy way, though, with canned (no-salt, french cut) green beans, raw zucchini shredded or julienned on my mandolin, and already sliced sun-dried tomatoes w/their oil. I made it today, in fact, and almost typed it up for my page but here it already is.