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Skillet Zucchini

Created by ellie on August 11, 2024

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

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.