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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Another use for all that summer zucchini! Best if chilled overnight. From Cooking Light Magazine, 1997. Ingredients:
1/4 cup red wine vinegar |
1/4 cup dry red wine |
1/4 cup honey |
1 tablespoon red onion, chopped |
1 tablespoon worcestershire sauce |
1 tablespoon olive oil |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1 garlic clove, minced |
4 cups zucchini, diced |
Directions:
1. Mix all ingredients except zucchini in a large glass bowl. Microwave at high for 2 minutes. Stir in zucchini. Cover and chill, at least 2 hours.
2. Serve with a slotted spoon to drain.
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