2 small zucchini
2 small yellow squash
1 tbs olive oil
1 tsp minced garlic
1/4 tsp hot pepper flakes
2 tsp balsamic vinegar
| | | Cut zucchini and yellow squash on the diagonal into thin slices. Heat oil in skillet, add squashes, garlic and hot pepper and cook stirring 5 min. or until wilted. Sprinkle vinegar on top. Remove from heat. Serve hot, warm or at room temp. Makes 8 servings. |
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