Italian Zucchini(Appetizer) - cooking recipe

Ingredients

1 1/2 lb. small zucchini
1 tsp. salt
10 1/2 oz. consomme
3/4 c. dry white wine
6 scallions, finely chopped
2 Tbsp. finely cut parsley
flat anchovy fillets, drained
French dressing or creamy Italian

Preparation

Scrub zucchini well.
Cut off ends.
Cook whole in saucepan with salt, consomme, white wine and enough water to make 1-inch liquid in pan.
Cover tightly.
Bring to boiling point.
Boil 5 to 10 minutes.
Vegetables should not be soft.
Watch carefully after 5 minutes of boiling.
Drain.
Chill.
To serve, arrange zucchini in shallow dish.
Mix dressing, scallions and parsley and pour over zucchini.
Place an anchovy on each piece.