My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.
Mix zucchini, celery, red onion, and bell pepper in a bowl.
Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.
Per Serving: 151 calories; protein 0.7g; carbohydrates 17.7g; fat 9.2g; sodium 130.2mg.