I was looking through my recipes to find something to use zucchini that wasn’t bread/cake/cookies (because there are many of those) and came upon this really easy recipe. It mixed together quickly and even though we ate it that same evening, it was even better the next day. It’s in Carol’s handwriting, and it seems like something she would have made fairly regularly.
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The recipe says to slice the zucchini into 1/4 inch rounds, but mine was pretty large so I cut it in half and then into quarters. It was easier to eat that way.
I also used about a zucchini and a half because mine were so large. Just eyeball and chop up a bowl full.
If I make this again I think I will use less oil. It really wasn’t needed, maybe 1/4 cup instead of 1/3 cup. I didn’t have any pimiento so I left it out, but chopped bell pepper would have been good too. Also, I didn’t really know what it meant for the garlic clove (not glove) to be split, so I just minced it. Otherwise, some people would get a big piece and others just a hint of flavor.
Mixed together then covered and refrigerated.
I really love these Certified International Serving Bowls, we use them every day for serving! They are the perfect size.
And that’s it! Super easy! I think that the most difficult part was waiting for the marinade to take place.
Zucchini Salad
Ingredients
- 3 medium zucchini
- 1/4-1/3 cup vegetable oil
- 1/3 cup apple cider vinegar
- 1/4 cup sweet pickle relish
- 2 Tablespoons minced onion
- 2 Tablespoons chopped pimiento
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, minced
Instructions
- Slice zucchini into 1/4 inch rounds, slice into bite sized pieces
- Combine all other ingredients and pour over zucchini
- Cover and refrigerate several hours or overnight, stir occasionally
