Balsamic Zucchini

Directions

Thinly peel/slice zucchini, ideally a blend of yellow and green. Add olive oil to hot pan and brown zucchini. Spread out to try and get rid of the water and let browning happen. Add a little salt, pepper, and Penzey’s roasted garlic. Continue to deeply brown. Add a generous amount of red pepper flakes. When the zucchini is very brown and crisp, drop heat and add generous portion of balsamic vinegar. Let caramelize.