ody's Notes:
Expand4-5 small firm zucchinis, sliced in rounds Ask a question about this ingredient
1 small onion, chopped Ask a question about this ingredient
1-2 teaspoon marjoram Ask a question about this ingredient
2 teaspoons red wine vinegar Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
On medium heat, sauté the onions in the oil until softened and beginning to brown, about five minutes.
Ask a question about this stepAdd zucchini and sauté until cooked to your taste, 5-10 minutes.
Ask a question about this stepTurn the heat to high, give the pan a minute or two to get really hot, pushing the zucchini to the side. Add the vinegar and sugar to the center of the pan, stir a few times to incorporate, and take off the heat.
Ask a question about this stepSeason to taste.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
