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Zucchini Tomato Toss

By: Jan Clark

"'A co-worker shared this flavorful medley of tomatoes and zucchini with me many years ago,' recalls Jan Clark of Salt Lake City, Utah. 'It's a wonderful way to use up garden produce in the summer when it's plentiful.'"

Rate/Review | Read Reviews (13)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 cups thinly sliced zucchini
2 medium tomatoes, cut into wedges
1/4 cup thinly sliced green onions
3/4 cup white wine vinegar or cider vinegar
2/3 cup vegetable oil
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried basil
1 dash pepper

Directions

In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.