Ingredients
1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 pounds total)
Preparation
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
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.
