Ingredients
- 3 – 4 Small Zucchini Sliced crosswise into 1/4 inch slices
- salt
- 1/4 Cup Red Onion Diced
- 3 Cloves Garlic Minced
- 1 Tblsp. Lemon Zest Coarsly chopped
- 1 Tblsp McCormick Italian Grinder
- 3/4 Tsp. Red Pepper Flakes
- 1 Tblsp. Olive Oil
- 1/4 cup White Balsamic Vinegar
- 1/2 Tsp. Sugar
Servings:
Instructions
- Layer zucchini slices in a colander. Sprinkle each layer liberally with salt. Let sit for 1 to 2 hours to draw out some of the liquid. Rinse and pat dry. Put in a large non reactive bowl.
- Add the onion and garlic to the bowl and toss to combine. Mix the remaining ingredients together and pour over the vegetables. Toss to combine.
- Pack into a clean wide mouth jar or pour into a quart size zip top bag. Refrigerate at least overnight and up to three days. Serve as part of a relish tray, on a salad, or as a side dish.
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