This is like a fun new twist on the popular southern Cucumber Salad dish. If you love vinegary things, you’ll love this. A bonus is that the onions are sauteed first so they are easier on your stomach than if eaten raw. The original recipe (found in my favorite Everyday Food Magazine) calls for red onion but I only had a white. I’m sure it would be great either way.
Ingredients
1/4 cup extra virgin olive oil
1 small red onion, halved and thinly sliced
1/3 cup red wine vinegar
1 tablespoon sugar (honey would be great also)
salt and pepper
6 medium zucchini, thinly sliced into rounds
Do all of your prep work first – make sure everything is sliced, measured out, etc. In a skillet, heat olive oil over medium heat and once hot, add onion and saute until translucent (about 3-5 minutes). Add vinegar and sugar to the pan, season with salt and pepper, stir well to combine and then pour entire mixture over sliced zucchini, toss well to coat. Let marinate for about 30 minutes on the counter, allowing everything to come to room temperature. Serve with your favorite grilled dish or store in the fridge up to 8 hrs. Enjoy!
*mine set in my fridge over the course of 3 days as we finished it and tasted great each day
