I am a member of an organic Community Supported Agriculture (CSA) farm in Pennington, New Jersey. Every Sunday I get a bushel-size box of whatever is ready for harvest. I received the most delicious garlic I've ever tasted along with and super fresh zucchini. I came up with a great way to infuse the zucchini with a robust garlic and balsamic taste. —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 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.