|Sauterne||1⁄4 Cup (4 tbs)|
|Italian salad dressing mix||1 Ounce (1 Envelope)|
|Salad oil/Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Finely sliced green onion||4 Tablespoon|
|Drained pickle relish||3 Tablespoon|
|Finely snipped parsley||2 Tablespoon|
|Finely chopped green pepper||2 Tablespoon|
|Tomatoes||4 Medium, chilled and sliced|
For dressing, combine wine and dressing mix in screw-top jar; cover and shake.
Add salad oil and next 5 ingredients.
Slice each zucchini in 6 lengthwise strips.
Cook in boiling salted water just till tender, about 3 to 5 minutes.
Drain; arrange in shallow dish.
Shake dressing and pour over zucchini.
Cover and refrigerate several hours or overnight, spooning dressing over occasionally.
To serve, drain zucchini and arrange on lettuce-lined platter with tomatoes.