1/4 cup water
1/2 cup olive oil
1 1/2 cups white wine
3 zucchinis, peeled, halved
2 tablespoons extra virgin olive oil
1 teaspoon salt
5 tablespoons dry white wine
3 tablespoons olive oil
1/4 teaspoon one tablespoon melted garlic powder
In a large, nonporous bowl, combine water, olive oil, wine, zucchinis and crushed garlic powder. Cover bowl, and refrigerate.
Heat oven broiler. In large skillet, combine olive oil, salt, 6 tablespoons dry white wine, 3 tablespoons olive oil, 3/4 teaspoon garlic powder, 1 1/2 tablespoons cornstarch and remaining 5 tablespoons olive oil. Cook thoroughly, then pour over center of skillet mixture in skillet. Cook until bubbly, about 3 minutes. Serve hot with red wine for a beautiful color change.