Ingredients

5 zucchini, cut into 1/2 inch slices

1 teaspoon salt

2 tablespoons olive oil

1/2 cup sliced fresh porcini mushrooms or 1/2 ounce dried porcini, softened for 30 minutes in 1 cup of hot chicken stock

1 tablespoon chopped garlic

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh rosemary

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

1 tablespoon sugar

Zucchini with Porcini Mushrooms and Balsamic Vinegar

Zucchine Con Porcini E L'Aceto Balsamico

Serves 4

Printable Version

Sprinkle the zucchini slices with 1/2 teaspoon of the salt and place in a colander or on paper towels to drain for 15 minutes. Pat the slices dry with a towel and set aside.

Cook the oil over high heat in a large saute pan until sizzling, about 2 minutes. Add the drained zucchini and cook for 2 minutes on each side, until well browned. Add the porcini, garlic, parsley, rosemary, the remaining salt and the pepper, reduce the heat to medium and cook for 5 minutes, tossing once.

Bring the balsamic vinegar and sugar to a boil in a small saucepan and cook until syrupy, about 3 minutes. Add to the zucchini, stir well and cook 3 minutes.

The zucchini is ready to be served.