|White wine vinegar||1 Cup (16 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Dried basil||1 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Sliced zucchini||4 Cup (64 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Medium, cut into thin wedges|
In screw-top jar mix vinegar, oil, sugar, basil, garlic, 1 teaspoon salt, and few dashes pepper.
Cover and shake well.
Cook zucchini in small amount boiling salted water till crisp-tender, about 3 minutes; drain.
Arrange half the zucchini in one layer in 10x6x2-inch dish.
Shake dressing; pour half over zucchini.
Top with remaining zucchini and dressing.
Cover; chill overnight.