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Marinated Zucchini Salad

 Marinated Zucchini Salad
Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Bl
8 ServingsPrep: 10 min. + chilling

Ingredients

  • 6 small zucchini (about 1-1/2 pounds), thinly sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 2/3 cup vinegar
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Combine zucchini, green pepper, celery, onion and pimientos in a
  • medium bowl; set aside. Combine remaining ingredients in a jar;
  • cover tightly and shake vigorously. Pour marinade over vegetables
  • toss gently. Cover and chill 8 hours or overnight. Serve with a
  • slotted spoon. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 152 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 158 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.