1 tbsp red wine vinegar 1/2 tsp kosher salt 1/4 tsp black pepper 1 clove garlic, minced 1 tsp maple syrup or honey 2 tbsp olive oil 2 tbsp chopped fresh mint 2 small/medium-sized zucchini, washed and root end removed 1 tbsp water 12 whole grain crackers or thin, toasted slices of a French baguette
Combine the vinegar, salt, pepper, garlic, and maple syrup, and stir vigorously so the salt dissolves. Whisk in the olive oil and stir in the mint. Set the vinaigrette aside.
With the zucchini lying flat on a cutting board, hold the stem end and use a julienne peeler to make lengthwise strips of zucchini.
Heat a sauté pan over medium heat, add the zucchini strips and water, and sweat the zucchini for about 2 minutes. Stir occasionally so the strips do not brown on the bottom of the pan. Toss the zucchini strips with the vinaigrette once they have released most of their moisture but while they still have a little bite to them. Remove from the pan.
Serve warm or chilled on top of crackers or toasted bread slices.