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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."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 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.

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  • mamaknowsbest
    Jul 14, 2015

    This was a great recipe to use up ripe veggies! Ours was equal amounts of tomato and zucchini. Used fresh basil. Absolutely perfect to accompany a summer meal. As a volunteer food editor for Taste of Home, I enjoy recipes that can be assembled quickly and have lots of flavor. This is a winning dish!

  • annsway1
    Jul 3, 2011

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