Ingredients
- 3 medium zucchini (about 1 pound)
- ¼ cup Extravagonzo Red Chili Culinary Oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Cayenne Hot Pepper Sea Salt
Instructions
- Trim off the ends of the zucchini, then slice lengthwise as thin as possible
- Place zucchini, Extravagonzo Red Chili Culinary Oil, balsamic, and Cayenne Hot Pepper Sea Salt in an 7 x 11 inch baking dish
- Place in refrigerator to marinate (1 hour to overnight)
- Serve
