Amy’s Sweet & Sour Zucchini

If your garden is like mine you have more zucchini than you can use. Here is a great recipe that uses 4 of them!

4 small or 3 medium zucchini, thinly sliced
1/4 cup brown rice syrup
1/4 cup apple cider vinegar
2 tbsps walnut oil, olive oil or grapeseed oil
1/4 cup chopped onion
1/2 cup chopped sugar snap peas (or bell peppers)
Salt / Pepper to taste

Combine zucchini, brown rice syrup, acv, oil, snap peas, onion, salt & pepper in a lg. glass or ceramic bowl. Cover & refrigerate for a few hours or even overnight. Drain & serve chilled or at room temp.

Serves 4

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