Tangy Zucchini Saute
- 4 medium zucchini, halved lengthwise and sliced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 2 tablespoons white balsamic vinegar
In a large skillet, saute zucchini and onion in oil until tender, about 10 minutes.
Stir in the garlic, Italian seasoning, salt and pepper; saute 1 minute longer. Add 1 to 2 Tbsp. white balsamic vinegar; saute for 1-2 minutes or until liquid is evaporated and zucchini is evenly coated. Yield: 6 servings.