Balsamic Vinegar Zucchini

 This is my favorite way to eat zucchini.  I've been eating 2-3 zucchini a week lately, all from our one plant.  This even works when you miss one of those zucchini and it turns into a baseball bat.

• 1 medium zucchini
• 2 Tbsp. onion/garlic infused olive oil 
• Alternatively used 1-2 cloves chopped garlic and sauté in olive oil
• 3 Tbsp Balsamic Vinegar

None of the measurements are particularly important and all can be adjusted for taste.

Chop the zucchini into 2-3 mm thick slices, saute in olive oil until they are starting to brown.  Add vinegar and allow it to boil off until it has been absorbed or thickened into a syrup ( depending on how much you have added).  Salt and pepper to taste.

This is great on its own, really good cold as a topping on a sandwich, and fantastic as a toping on a pizza.