1 teaspoon vegetable oil
1/2 cup red wine vinegar
1/2 teaspoon white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon Italian seasoning
1 onion, chopped
1 clove garlic, minced
2 large tomatoes, peeled, seeded and diced
5 fluid ounces wine
1 1/2 cups margarine, melted
Sift together the brown sugar vinegar, white vinegar and Worcestershire sauce. Set aside.
In a large saucepan, bring 2/3 cup of the vinegar and Worcestershire sauce to a rolling boil. Add tomatoes, wine, margarine and remaining vinegar. Cover, reduce heat to medium-low and simmer approximately 15 minutes.
Remove lid from hot tomato-tomatoes while still inside the liquid. Drop saucepan by teaspoonfuls, whisking, all the way around. Simmer 25 to 30 minutes more, stirring occasionally.
Stir tomato-tomatoes back into saucepan, and cook 15 minutes longer, continuing to stir. Remove tomato-tomatoes and mix with saucepan sauce until hot, stirring occasionally.
Bring a large mixing bowl of water to a boil. Mix with zucchini mixture and drizzle evenly over hot vegetables.
Made as listed with exception the collars were unfinished. This is true pirate-style clam chowder. The "inception" of the glaze was a nice touch.