Zucchini with Porcini Mushrooms and Balsamic Vinegar

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.

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.

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.