Seared Zucchini Salad with Cinnamon

• 1 1/2 tablespoons sugar
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon cinnamon
• Salt
• 1/4 cup extra-virgin olive oil
• 2 pounds small zucchini, sliced crosswise 1/3 inch thick

1. In a small bowl, mix the sugar with the vinegar, cinnamon and a pinch of salt.
2. Heat the olive oil in a large skillet.
3. Add the zucchini, season with salt and cook over moderately high heat, stirring occasionally, until tender and browned, about 10 minutes.
4. Add the dressing and cook, tossing, for 1 minute longer.
5. Serve warm or at room temperature.

sugar, white vinegar, cinnamon, salt, extravirgin olive oil, zucchini

Taken from www.foodandwine.com/recipes/seared-zucchini-salad-with-cinnamon (may not work)