Food & Cooking Recipes Salad Recipes Marinated Zucchini Salad 2.8 (68) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast. Ingredients ¼ cup extra-virgin olive oil 1 small red onion, halved and thinly sliced ⅓ cup red-wine vinegar 1 tablespoon sugar Salt and pepper 6 medium zucchini, thinly sliced Directions 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. Cook's Notes To store, cover and refrigerate, up to 8 hours. Rate it Print