Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Zucchini Agrodolce
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Directions
- Working in batches, cook 3 sliced zucchini in 1/4 cup olive oil in a large skillet until golden, 2 minutes per side. Transfer to a platter; season with salt. Discard all but 1 tablespoon oil from the skillet; add 3 crushed garlic cloves and cook until sizzling. Add 1/2 cup white wine vinegar, 1 tablespoon sugar and 1/4 teaspoon salt; cook until syrupy, 2 to 3 minutes. Stir in 1 small minced Fresno chile. Pour over the zucchini. Top with toasted pine nuts and chopped mint.
