Zucchini
Canola Oil
Minced Garlic
Red wine vinegar
Salt
Slice Zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl; salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic and sauté lightly. Add ¼ inch of red wine vinegar to the pan and bring to quick boil, then remove from heat. Toss sauce with squash. Cover and refrigerate, then serve.
From:
Drumlin Community Farm
From Asparagus to Zucchini
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