- In a bowl, combine the zucchini, shallot and salt. Let sit for 15 minutes. Drain.
- In another bowl, dissolve the sugar in the vinegar. Add the remaining ingredients and the zucchini mixture. Mix well and season with pepper. Let marinate for 1 hour before serving. The zucchini and tomato concassé will keep for 2 days in an airtight container in the refrigerator. Delicious served with chicken or rice.