Marinated Zucchini Salad


Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.


  • ¼ cup extra-virgin olive oil

  • 1 small red onion, halved and thinly sliced

  • cup red-wine vinegar

  • 1 tablespoon sugar

  • Salt and pepper

  • 6 medium zucchini, thinly sliced


  1. 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.

  2. Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.

Cook's Notes

To store, cover and refrigerate, up to 8 hours.

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