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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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I found this in an old cookbook- Food Editors' Favorites, Treasured Recipes. Thank heavens, because when zucchini is in season, there's never enough recipes to use it all! Cooking time includes chilling overnight. Ingredients:
1 garlic clove |
2 teaspoons olive oil |
3 zucchini, sliced into 1/4 inch rounds |
1 teaspoon white sugar |
1/2 cup black olives, sliced |
1/4 cup almonds, slivered |
3 tablespoons cider vinegar |
1/3 cup chili sauce |
1/3 cup bottled catalina dressing |
2 tablespoons fresh parsley, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried oregano |
salt & pepper |
4 -6 cups fresh salad greens |
Directions:
1. Saute garlic in olive oil. Add zucchini and stir-fry until just tender. Discard garlic clove.
2. Remove zucchini from pan into a large bowl. Add sugar to pan, then add olives, almonds, vinegar, chili sauce, dressing, and all dry ingredients. Cook over medium heat for 2 minutes, stirring to blend flavors.
3. Pour sauce over zucchini; toss lightly. Cover and chill overnight.
4. Serve on salad greens.
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