Yellow and Zucchini Squash in Champagne Vinaigrette

• 1 lb zucchini, sliced diagonally and julienned
• 1 lb yellow squash, sliced diagonally and julienned
• 2 shallots, peeled and finely diced
• 8 fluid ounces champagne or 8 fluid ounces white wine
• 5 tablespoons vinegar
• 10 tablespoons olive oil
• 12 bunch Italian parsley, finely chopped

1. Chop the shallots and put them into a saucepan.
2. Add the champagne or wine, vinegar and olive oil, and then bring to a boil.
3. Reduce for about five minutes.
4. Add the chopped parsley.
5. Place the julienned squash in a large glass or metal bowl, and then pour in dressing, toss well, and let sit for five minutes.

zucchini, yellow squash, shallots, champagne, vinegar, olive oil, italian parsley

Taken from www.food.com/recipe/yellow-and-zucchini-squash-in-champagne-vinaigrette-34336 (may not work)