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Zucchini Tomato Toss Recipe
Zucchini Tomato Toss Recipe photo by Taste of Home

Zucchini Tomato Toss Recipe

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"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."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

Ingredients

  • 4 cups thinly sliced zucchini
  • 2 medium tomatoes, cut into wedges
  • 1/4 cup thinly sliced green onions
  • 3/4 cup red wine vinegar
  • 2/3 cup vegetable oil
  • 1 garlic clove, minced
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • Dash to 1/8 teaspoon pepper

Directions

  1. 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. Yield: 8 servings.
Originally published as Zucchini Tomato Toss in Quick Cooking July/August 2001, p37

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Reviewed Jul. 3, 2011

This is very good boiled for 10 minutes also. I like it both ways. My sister told me about this.

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