Quick, easy and delish!
Source: Everyday Food magazine, June 2007
1 T. red-wine vinegar
1 T. olive oil
coarse sea salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 lbs. total)
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 min.
Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.