4 MEDIUM ZUCCHINI (ABOUT 2 POUNDS) 1 BUNCH SCALLIONS, TRIMMED AND CUT INTO 2-INCH PIECES 1/4 CUP LOOSELY PACKED FRESH MINT LEAVES 1 1/2 CUP WHITE WINE VINEGAR 1 TABLESPOON SUGAR KOSHER SALT 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 2 GARLIC CLOVES, SLICED PEPERONCINO 1/4 CUP EXTRA-VIRGIN OLIVE OIL Thinly slice the zucchini lengthwise to about 1/4-inch thickness (on a mandoline, if you have one). Put half of the zucchini in a glass or ceramic dish where they will fit snugly. Top with half of the scallions and half of the mint leaves. Repeat with the remaining zucchini, scallions, and mint. Combine the vinegar, sugar, 1 teaspoon salt and 1/2 cup water in a small saucepan. Bring to a simmer and cook until reduced by about one quarter. Stir in the garlic and a pinch of peperoncino and pour over the sliced zucchini. Let cool to room temperature and let sit for at least 2 hours, longer if you have time. When ready to serve, drain the zucchini. Place in a bowl and drizzle with the olive oil. Season with salt, toss and serve.

I would consider the nutritional value on this recipe to be basically the same as tabbouleh, or Indian Quick Pickle. When we step back and look at the basic process, they are all essentially the same, only the spices change. Tabbouleh is more cucumber, tomato, with parsley. Indian quick pickle has a multitude of varied spices. This one has mint. I'll even include my mother's old recipe for "Cucumber Delight" on this page, and in the database, as it is the same principle. See photos below of my own experiment with this recipe, and variations.

First, the grocery gave me cucumber instead of zucchini.	Then, I was very disappointed in myself to have left the CHOPPER in my food processor.
But! Still QUITE SALVAGEABLE!	I continued to follow the instructions.
And it is marinating, to be drained and oiled before serving. :)	Julia's Cucumber Delight 2 cups apple cider vinegar 2 cups water 1 cup sugar 3 tablespoons salt cucumbers sliced to fill 1/2 gallon jar 1 small onion sliced 1 garlic clove chopped Bring water, vinegar, sugar and salt to boil Pour over cucumbers, onion & garlic Refrigerate 3 days before serving.