In sauce pan, heat balsamic vinegar and sugar Bring to boil and reduce to low hear Simmer for about 20 minutes. Remove and let cool. Meanwhile in a large non stick pan heat olive oil on high. Saute zucchini for 3-4 minutes until golden brown sprinkle lightly with salt and pepper flip over ad repeat. Remove zucchini from the skillet and place on a platter lined with paper towels to drain excess oil. Transfer zucchini to severing platter Drizzle with balsamic reduction and serve.
98 calories, 7.3 g fat, 6 g carbs, 1.6 g fiber, 3.3 g sugar