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Ingredients
- 2 TBS canola oil (or vegetable or olive oil)
- 1 lb fresh zucchini (sliced 1/4" thick)
- 1 clove garlic (minced)
- 2/3 cup chicken or vegetable stock
- salt & coarse black pepper to taste
Preparation
Step 1
For even slices, use a mandolin set to 1/4" thickness.
Heat oil in large skillet over medium-high heat until shimmery. Add zucchini, stir to coat well with oil. Stir in garlic. Saute 6-8 minutes. Stir in stock. Season with salt & pepper. Cover and simmer 2-3 minutes.