Simple. This little side dish is flavorful, healthy and easy. Zucchini tends to taste a little watered down so big flavors like garlic, butter and vinegar transform bland to brilliant. To avoid a bowl of mush, remove pan from heat while it is still crunchy. As with most things there is some carry over cooking time that finishes the job while you are setting the table, calling the family to dinner, praying, plating and all those other little things you try to squeeze in at the last minute before scarf time.
Bright, fresh, balanced...balsamic vinegar. I was once asked what my favorite secret ingredient was. Without a second's thought I chose balsamic vinegar. When I taste a dish before serving and it is not quite right, but it is not the salt I reach for the balsamic vinegar and 90% of the time it is perfect. Just a little bit makes a huge difference, I guess the secret is out now.
What is your favorite secret ingredient?
1 tablespoon sucanat
3 zucchini or yellow squash, quartered and sliced
1 tablespoon butter
2 cloves garlic
2 teaspoons salt
1 cup diced tomatoes (canned or fresh)
2 teaspoons balsamic vinegar
2 tablespoons fresh basil, chopped
Heat a large pan to medium high, sprinkle sugar on zucchini and saute in butter for 5 minutes. Add garlic and salt, cook for 2 minutes. Mix in tomatoes, vinegar, basil and serve.