Pasadena hilton - marinated zucchini
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bottled chili sauce |
| 2 | teaspoons | Grated parmesan cheese |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Olive oil |
| 1 | dash | Oregano |
| 1 | dash | Garlic powder |
| ½ | Lemon; juiced | |
| Salt and pepper | ||
| 4 | larges | Zucchini |
Directions
Combine chili sauce, cheese, vinegar, oil, oregano, garlic powder, and lemon juice and beat with whisk. Season to taste with salt and pepper. Wash succhini and slice crosswise about ⅛-inch thick. Add to dressing and chill 4 hours or longer, turning several times. Serves 8.
Source: This spicy appetizer from the Pasadena Hilton Hotel is a fine example of how to marinate fresh vegetable. From the files of the L.A.
Times, Edited by Betsy Balsley. Recipe by: LA Times California Cookbook (1990 Abrams) Converted by MM_Buster v2.0l.