- 1/4 cup extra-virgin olive oil
- 1 small red onion, halved and thinly sliced
- 1/3 cup red-wine vinegar
- 1 tablespoon sugar
- Salt and pepper
- 6 medium zucchini, thinly sliced
- In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
- Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.
To store, cover and refrigerate, up to 8 hours.