|Green pepper||1 Small, seeded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||3 Tablespoon|
Cut zucchini in lengths to stand in feed tube and process with slicing disc; transfer zucchini slices to a bowl.
Change to metal blade.
Cut green onions and tops in 1-inch lengths and process with on-off bursts until coarsely chopped.
Cut green pepper and celery in chunks, add to onion, and process with on-off bursts until finely chopped.
Add chopped vegetables to zucchini.
Process together sugar, vinegar, oil, and salt until well blended.
Pour over zucchini and mix.
Cover and chill for 1 hour or as long as 2 days.
Serving size: Complete recipe
Calories 795 Calories from Fat 410
% Daily Value*
Total Fat 46 g71.5%
Saturated Fat 2.4 g12%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 1074.2 mg44.8%
Total Carbohydrates 96 g32.1%
Dietary Fiber 10.5 g41.8%
Sugars 81.8 g
Protein 10 g19.6%
Vitamin A 56.3% Vitamin C 319.2%
Calcium 14.4% Iron 18.1%
*Based on a 2000 Calorie diet