Seared Zucchini Salad with Cinnamon

  • Total Time:
  • Servings: 8

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  • 1 1/2 tablespoons sugar
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon cinnamon
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 2 pounds small zucchini, sliced crosswise 1/3 inch thick

How to make this recipe

  1. In a small bowl, mix the sugar with the vinegar, cinnamon and a pinch of salt. Heat the olive oil in a large skillet. Add the zucchini, season with salt and cook over moderately high heat, stirring occasionally, until tender and browned, about 10 minutes. Add the dressing and cook, tossing, for 1 minute longer. Serve warm or at room temperature.


For a more elegant presentation, thinly slice the zucchini on a mandoline and cook the slices for 3 or 4 minutes instead of 10.

Contributed By Published February 2003

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