SILLY SQUIRRELS . . . and zippy ZUCCHINI

These sweet babies were absolutely fearless even though we had a dog with us.  They sniffed our hands and we were even able to touch and stroke them.

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Zippy ZUCCHINI with MINT  (serves 4 to 6)

2 medium zucchini

¼ cup olive oil, divided

¼ cup balsamic vinegar

Salt

½ cup chopped fresh mint

·        Slice zucchini lengthwise into 4 inch long planks, about ½ inch thick.

·        Put 1/8 cup olive oil in a glass or porcelain serving  dish.

·        Brush remaining oil onto both sides of zucchini planks.

·          Without adding more oil, sauté zucchini over high heat until browned and tender.  Test by sticking a fork into a plank.

·        Sprinkle zucchini with salt and put in serving dish.

·        Pour over balsamic vinegar.

·        Sprinkle with mint and serve. 

Hot or cold, they're delicious.

To reheat, put on a baking sheet in a 350 oven for 10-15 minutes.  It will still have a good texture!

I served them as a side dish with Greek stew and the Russian dark rye bread Bryan made.

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P.S.  I'm wishing my niece, Naomi, a very Happy Birthday, today!