4 c. sliced zucchini
1 c. white wine vinegar
3/4 c. olive oil or cooking oil
2 Tbsp. sugar
1 clove garlic, minced
1 tsp. basil
1 tsp. salt
few dashes of pepper
lettuce
1/4 c. sliced green onion
2 medium tomatoes, cut in thin wedges
Directions
Cook zucchini in a small amount of boiling salted water for about 3 minutes or until crisp tender; drain. Arrange
half the zucchini in a single layer in 10 x 6 x 2-inch dish. In screw top jar combine vinegar, oil, sugar, garlic, basil, salt and pepper. Cover and shake well. Pour half the dressing over zucchini in dish. Top with remaining zucchini and dressing. Cover and chill overnight. To serve, drain zucchini,
reserve 1/4 cup dressing. Arrange zucchini on lettuce lined plate; top with sliced green onion. Arrange tomato wedges around zucchini; drizzle with reserved dressing.
Makes 8 servings.
