Ingredients
6 tbsp olive oil
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp sugar
6 sm. zucchini, sliced
2 ripe avocados, sliced
queso ańejo or parmesan
chopped cilantro
Preparation
Shake first 4 ingredients together to emulsify and set aside.
Heat 2 tbsp olive oil in a 12" skillet over med0high; cook zucchinis until golden, 10-12 minutes. Let cool slightly and overlap on a serving platter with avocados. Sprinkle with salt and drizzle with the vinaigrette; garnish with cheese and cilantro.
