18 oz zucchini
5 shallots
1 tart apple
1/4 cup sugar
1/2 tsp kosher salt
1/4 cup dry sherry
1 bay leaf
1 tsp peppercorns
2 cloves garlic
2/3 cup herb or white wine vinegar
2 tsp prepared horseradish
2 Tbsp olive oil
2 Tbsp chopped Italian flat-leaf parsley
The night before serving, trim and wash the zucchini. Peel the shallots. Finely dice zucchini and shallots. Peel and core the apple, and dice. In a bowl mix the zucchini, shallots and apple with the sugar, salt and sherry. Cover and marinate overnight.
The next day, pour the mixture into a colander, collecting the liquid in a wide saucepan. Add the bay leaf and slightly crushed peppercorns. Peel and mince the garlic, and add it to the pan. Boil the mixture uncovered over high heat until it is reduced by half. Add the vinegar and fruit and vegetable pieces to the pan. Simmer, uncovered, over medium heat until most of the liquid has evaporated, stirring occasionally. Remove the bay leaf. Stir in the horseradish and let the mixture cool. Just before serving, stir in the oil and parsley.