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Zucchini Tomato Toss

 Zucchini Tomato Toss
"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."
8 ServingsPrep: 10 min. + chilling


  • 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


  • 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.