- 2 large zucchini, cut into 1/4-inch slices
- 1-1/2 teaspoons minced fresh gingerroot
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 1/4 cup sweet-and-sour sauce
- 1/4 teaspoon salt
- In a large skillet, saute zucchini and ginger in oil for 5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Stir in sweet-and-sour sauce and salt; heat through. Yield: 4 servings.
Originally published as Sweet-and-Sour Zucchini in Taste of Home June/July 2006, p53
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Reviewed Jun. 17, 2013
"I thought this was okay but not great."