1 (8 oz.) carton unflavored lowfat yogurt
1 tbsp. red wine vinegar
1 tsp. sweet basil leaves, crumbled
1 tsp. salt
1 clove garlic, crushed
1/4 tsp. pepper
1 sm. bermuda onion
2-3 lbs. zucchini, sliced

Mix all ingredients except zucchini and onions; cover and refrigerate at least 3 hours. Slice onion and separate into rings. Mix zucchini and onion in large glass salad bowl. Mix yogurt dressing and toss with zucchini salad. Makes 6 servings. Approximately 72 calories per serving.