Pickled Zucchini and Onions
Rinse the zucchini and slice thinly. Peel the onions, cut in half and slice thinly.
Combine the sliced onions, vegetable broth, bay leaves and fennel seeds in a large saucepan and bring to a simmer. Add the zucchini slices and cook for another 3-4 minutes. Stir in the white vinegar and olive oil, season with salt and pepper and transfer to clean, glass jars. Seal the jars tightly and store in a cool, dark place.