Ingredients Jump to Instructions ↓

  1. 5 zucchini, cut into ?-inch slices

  2. 1 teaspoon salt, divided

  3. 2 tablespoons olive oil ? cup sliced fresh porcini mushrooms or 1/2 ounce dried, softened for 30 minutes in

  4. 1 cup hot chicken stock or water

  5. 1 tablespoon chopped garlic

  6. 1 tablespoon chopped fresh Italian parsley

  7. 1 tablespoon chopped fresh rosemary º teaspoon black pepper

  8. 2 tablespoons balsamic vinegar

  9. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  1. Sprinkle the zucchini slices with ? teaspoon of the salt and place in a colander or on paper towels to drain for 15 minutes. Pat the slices dry with a towel and set aside.

  2. In a large sautÈ pan, heat the olive oil over high heat until sizzling, about 2 minutes. Add the drained zucchini and cook for 2 minutes on each side, until well browned. If using dried porcini, remove them from the chicken stock; add them to the zucchini with the garlic, parsley, rosemary, the remaining ? teaspoon salt and the pepper, reduce the heat to medium and cook for 5 minutes, tossing once.

  3. Bring the vinegar and sugar to a boil in a small saucepan and cook until syrupy about 3 minutes. Add to the zucchini mixture, stir well and cook 3 minutes. Serve immediately.


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