Thinly slice raw zucchini; combine with chopped tomatoes, a little thinly sliced onion, sliced raw mushrooms, and a few green pepper rings. Add salt, pepper, paprika, a dash of cumin or curry powder, and a dash of coriander. Toss with olive oil, a little vinegar or lemon juice, and monosodium glutamate. Marinate an hour or longer. Serve on water cress.

SUGGESTIONS FOR SERVING:

RAW: Add to green salads. Use as an interestingly different appetizer. Cut in sticks, circles, or diagonal slices and serve with a dip.

COOKED: Cut in slices and steam or saute in butter. Season cooked zucchini with basil, chives, dry mustard, oregano, thyme or onion. Prepare by any recipe for cucumbers or eggplants. Cook in a creole sauce for an all time favorite.