- 4 medium zucchini (about 2 pounds), thinly sliced
- 2 shallots, thinly sliced
- 2 tablespoons canola oil
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon crushed red pepper
- kosher salt and black pepper
- Toss the zucchini and shallots with the canola oil, vinegar, sesame oil, and crushed red pepper. Season with 1 teaspoon salt and ½ teaspoon black pepper. Refrigerate for at least 1 hour and up to 8 hours.