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Sautéed Zucchini and Black Olives with Honey Vinaigrette

Servings: 4

A little honey in the warm vinaigrette adds sweetness and complexity to this quick vegetable side.


  • 1-1/2 lb. small zucchini, sliced 1/2 inch thick.
  • 2 Tbs. olive oil
  • Kosher salt
  • 2/3 cup pitted cured black olives
  • 2 tsp. chopped garlic
  • 1/4 cup sherry vinegar
  • 1-1/2 Tbs. honey
  • 3 Tbs. chopped fresh herbs, preferably a mix of mint, parsley, and oregano

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 740
  • Carbohydrates (g): 22
  • Fiber (g): 5
  • Sugar (g): 12
  • Protein (g): 2


  • Heat the oil in a large cast-iron skillet over medium-high heat. Add half the zucchini in a single layer. Cook until lightly golden on one side, turn over, and cook for about 2 minutes longer. Transfer to a paper towel, and season with salt. Repeat with the remaining zucchini.
  • Add the olives to the pan, and cook, stirring, for a few minutes. Add the garlic and cook, stirring, for 30 seconds. to a large bowl, and add the zucchini.
  • Take the pan off the heat, and swirl the vinegar and  honey with any remaining oil in the pan. Pour over the zucchini and olives. Sprinkle with the herbs, season to taste with salt, and serve.


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