Skillet Zucchini Recipe

1 1/2 pounds zucchini, ends trimmed (this is 3 medium zucchini or several baby zucchini to make up 1 1/2 pounds)
3 tablespoons olive oil
1 clove garlic, smashed and peeled

1-2 tablespoons balsamic vinegar
Mint leaves, garnish

Nutritional

Serving Size: 1 (123.1 g)
Calories 80.1
Total Fat - 7.1 g
Saturated Fat - 1 g
Cholesterol - 0 mg
Sodium - 9.3 mg
Total Carbohydrate - 3.7 g
Dietary Fiber - 1.1 g
Sugars - 2.8 g
Protein - 1.4 g
Calcium - 19.3 mg
Iron - 0.5 mg
Vitamin C - 20.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Slice the medium sized zucchini crosswise in about 1/2 inch thick slices or halved the baby zucchini lengthwise.

Step 2

In a colander toss the zucchini with 1 teaspoon salt and let it set in a bowl for 20 minutes. Spread it out on a towel or paper toweling and top with more paper towels to absorb the moisture.

Step 3

In a skillet over medium heat heat the olive oil and garlic for a minute or two; discard garlic before it browns.

Step 4

Increase heat to medium high and add the zucchini; stir to coat and then cook, without stirring for 3 minutes and then cook stirring for 1-2 minutes or until tender; remove from heat and drizzle the vinegar over the zucchini and top with mint leaves and pepper.