Ingredients
1 tablespoon olive oil3 medium zucchini, cut into 1/2-inch slices2 garlic cloves, minced1/4 teaspoon salt1/4 cup balsamic vinegar
Preparation
In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. 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.
