|Italian salad dressing mix||1 Ounce (1 Package)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||3 Tablespoon|
Cut ends from each zucchini and slice length wise into 6 pieces.
Cook in a small amount of boiling salted water about 3 minutes, or until crisp-tender.
Drain if necessary and cool; put into a shallow dish.
While zucchini is cooling, combine the remaining ingredients in ajar with a tight-fitting lid.
Cover and shake vigorously to mix well.
Pour vinaigrette sauce over zucchini.
Chill 4 hours or overnight.