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Marinated Zucchini & Summer Squash

From Lynne Wilson


1½ lbs. squash, thinly sliced (1 zucchini and 1 summer, each about ¾ lbs.)
4 small white boiling onions, peeled and thinly sliced into rings
½ cup salad oil
⅓ cup white wine vinegar
1 tsp. garlic, minced
¾ tsp. salt
⅛ tsp. ground pepper
¼ tsp. celery seed
¼ tsp. sugar


Place the squash and onions in a 3-quart stainless-steel saucepan. Mix the remaining ingredients in a bowl, and pour them over the squash. Stir to coat the squash. Cover and bring the mixture to a boil over medium heat. Remove the cover and cook, stirring, only until the squash is heated through, not cooked.

Remove from the heat and place in a stainless-steel or glass bowl (hot marinade and all). Cover and marinate overnight or for at least 6 hours in the refrigerator. Stir occasionally. Serve chilled.