1 (15 ounce) can green beans, drained
1 medium onion, halved
1 medium carrot
4 medium red bell peppers
1 slice celery, halved
1 medium green bell pepper
1 medium onion, chopped
4 medium carrots, peeled
1/4 cup celery salt
1 cup chopped fresh parsley
3 zucchinis
Combine green beans, onion and carrot with celery, green pepper and onion. Pour into slow cooking and cook 4 minutes on each side. Remove from heat and stir in parsley, zucchinis and salt. Cover and chill 1 hour in refrigerator, stirring/pressing frequently as needed. Coat all surfaces with plastic wrap and pat into the bottom of large slow cooker.
For additional flavor, reduce the vinegar to 1/4 cup, using an electric food thermometer over medium heat. Bring a large pot of water to a boil.
Strain the fillets from the celery mixture, adding enough water to cover. Place zucchinis in a medium bowl and pour sauce over the zucchinis. Cover and simmer 5 minutes in a large glass dish, covered with a damp cloth. Remove from heat and let stand 5 minutes at room temperature before garnishing with parsley and celery salt. Toss to coat, cover and chill 5 to 8 hours.
Serving: Baked alone or over pasta, rice, corn, potatoes or corn bread