Friday, July 31, 2015

{soups-salads-and-salad-dressings} Zucchini Tomato Toss Recipe


Zucchini Tomato Toss Recipe

"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. Yield: 8 servings.

Originally published as Zucchini Tomato Toss in Quick Cooking July/August 2001, p37

             Beth Layman  :)

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