2-4 med. zucchini
2 onions
1/4 c. vegetable oil
1/4 c. vinegar
Sweeten with honey to taste
2-3 tbsp. Italian spices
1 clove garlic, crushed
1/4 c. grated Parmesan cheese
1/4 c. white wine

Slice zucchini, unpeeled into thin slices. Slice onion thin. Add small amount of vegetable oil and then larger amounts of vinegar and honey to taste. Add spices, garlic and Parmesan cheese. Set in refrigerator overnight, longer the better. You can reserve the marinade and replenish with fresh zucchini and onion.

Bland Sadler created this! My husband created this recipe one summer evening, following a good picking from the garden. A great way to use all the zucchini!