Instructions: In a skillet, heat oil. Add zucchini, onion, and garlic. Saute until zucchini is crisp-tender. Add mushrooms; simmer 1 to 2 minutes; remove from heat. In bowl, combine vinegar, sugar, thyme, oregano, and parsley; stir until sugar dissolves. Add sauteed vegetables; toss to coat.

To complete now, refrigerate 3 to 4 hours. Drain, reserving 2 tablespoons liquid in a bowl. Stir in sour cream, Parmesan cheese, and salt. Pour over chilled vegetables. Cover; transport to picnic in ice chest. To serve, toss well.

To make ahead, refrigerate up to 24 hours. Drain; prepare sour-cream dressing; serve as directed above.

This recipe serves 6 to 7.

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