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Carmelized Zucchini with Mint


2 tb Olive oil
1 lb Zucchini; rinsed and cut into 1/3-inch-thick slices
3 tb Finely chopped fresh mint leaves
1 tb Balsamic vinegar; up to 2


In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it saut the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.

Serves 4.

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