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Seared Zucchini Salad with Cinnamon

  1. 1 1/2 tablespoons sugar
  2. 1 tablespoon distilled white vinegar
  3. 1/2 teaspoon cinnamon
  4. Salt
  5. 1/4 cup extra-virgin olive oil
  6. 2 pounds small zucchini, sliced crosswise 1/3 inch thick
  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.
Notes For a more elegant presentation, thinly slice the zucchini on a mandoline and cook the slices for 3 or 4 minutes instead of 10.
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