If you’re looking to use up some of your fresh garden zucchini here is a recipe that makes an excellent side dish. It doesn’t require many ingredients and cooks quickly.
- 1 tablespoon olive oil
- 3 medium zucchini (cut into ½ inch slices)
- 2 garlic cloves (minced)
- ¼ teaspoon salt
- ¼ cup balsamic vinegar
- In a large skillet over medium high heat using the oil cook zucchini until tender; add the garlic and salt and cook for an additional 1 minute. Remove zucchini from the skill and set aside on a plate.
- Pour the vinegar into the now empty skillet, bring to a boil, and cook until mixture is reduced to about half. Add the zucchini back to the skillet and toss to coat.
Adapted from Taste of Home Magazine