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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 Blanton, Kingsport, Tennessee
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.

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  • jlallphin
    Aug 22, 2011

    This is a great recipe. We're finally praying for a bumper crop of summer squash and zucchini. It gets better the second and third days too.

  • kathy73
    Jul 22, 2009

    When I made this recipe for the family reunion everyone ate it and told me they loved the cucumber salad. They were so shocked when I told them it was zucchini. I took home an empty bowl and it used a lot of zucchini from the garden to make.