Recipe by Cooking Light June 1996

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Recipe Summary

Yield:
21 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving.

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  • Note: Store, covered, in refrigerator up to 1 month.

Nutrition Facts

18 calories; calories from fat 5%; fat 0.1g; protein 0.4g; carbohydrates 4.5g; fiber 0.3g; iron 0.2mg; sodium 111mg; calcium 8mg.
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