I am a member of an organic Community Supported Agriculture (CSA) farm. I received the most delicious garlic and garden-fresh zucchini in a seasonal box and came up with this great recipe. —Joe Cherry, Metuchen, New Jersey
Total TimePrep/Total Time: 15 min.
- 1 tablespoon olive oil
- 3 medium zucchini, cut into 1/2-inch slices
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 cup balsamic vinegar
- In a large skillet, heat oil over medium-high heat. Add zucchini; cook and stir 5-7 minutes or until tender. Add garlic and salt; cook 1 minute longer. Remove from pan.
- Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.
Nutrition Facts2/3 cup: 65 calories, 4g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Super Fresh Balsamic Zucchini in Taste of Home Summer 2018
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