2 zucchini
1/3 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon salt, or to taste
1 cup sliced mushrooms
1 medium onion, halved
1/2 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried sweet pickle relish
1 (10 ounce) package frozen mixed vegetables
In a blender or food processor, puree zucchini and olive oil until smooth. Remove zucchini from liquid; set aside. In a medium bowl, mix olive oil, vinegar, salt and mushrooms; mix well. Heat olive oil in 10 gallon wine container in a large pot to boiling. Place zucchini and onion in pot. Cover; bring to a boil, then cook until tender but still firm, about 10 minutes. Remove from heat; stir in basil, oregano, oregano, basil, oregano, chives, parsley, sage, thyme, mixed vegetables.
Stir zucchini mixture into pasta mixture. Reduce heat to simmer, then cook 5 minutes more or until zucchini is tender.