Sweet and Sour Zucchini

By JanF1201

Ingredients

• 18 small zucchinis, halved lengthwise and cut into 2 1/2 x 1/2 inch pieces
• 2 teaspoons salt
• 1 cup olive oil
• 4 large garlic cloves, sliced
• 4 bay leaves
• 1/3 cup red wine vinegar
• 1 teaspoon sugar
• lemon slice

Details

Servings 8

Preparation

Step 1

Place zucchini in colander. Toss with salt. Let stand 2 hours.
Pat zucchini dry. Heat oil in heavy large skillet over medium-high heat. Add zucchini in batches and cook until crisp-tender, about 3 minutes. Transfer zucchini to bowl. Pour off all but 2 tbsp. oil from skillet. Add garlic and bay leaves to skillet and stir over medium heat until lightly browned. Stir in vinegar and sugar and cook until sugar dissolves, about 2 minutes. Pour over zucchini and toss gently. Cool. Cover and refrigerate 2 days. Save room temp.