1 Tbsp. olive oil • 3 medium zucchini, cut into ¹₂-in. slices • 2 garlic cloves, minced • ¹₄ tsp. salt • ¹₄ cup balsamic vinegar • In a large skillet, heat oil over mediumhigh heat. Add zucchini; cook and stir 5-7 minutes or until tender. Add garlic and salt; cook 1 minute longer. Remove from pan. Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat. Makes 4 servings.
—Joe Cherry, Metuchen, NJ
Test Kitchen tip: You can substitute yellow squash for the zucchini or sherry vinegar for the balsamic if desired.