13x9 inch casserole
3-4 c. sliced zucchini
2 med. tomatoes, coarsely chopped
1 c. sliced fresh mushrooms
2 tbsp. thinly sliced scallions
1/2 c. white wine vinegar
1/3 c. olive oil
1 tbsp. sugar
1 clove garlic, minced
1/2 tsp. each salt, basil and dash of pepper
Shredded mozzarella or Monterey Jack cheese (optional)

Cook zucchini in small amount of water and drain (crisp tender). Put 2 tomatoes, mushrooms and onion in a bowl.

Dressing: Vinegar, oil, sugar, garlic and seasoning in shaker top bottle. Put dressing on zucchini and cover and chill several hours or overnight, stirring occasionally.