Zucchini Salad with Pine Nuts

1 green zucchini
1 yellow zucchini
2 rosemary twigs
2 garlic cloves
1 onion
4 Tbsp olive oil
2 Tbsp pine nuts
1/2 cup vegetable bouillon
1 Tbsp Aceto Balsamico de Modena
salt
pepper



Wash and cut zucchini in 2 inches long and fingerthick skewers. Pull the rosemary needles off the first twig and break the second twig in pieces. Slice garlic and onion thinly.
Heat olive oil in a skillet. Add zucchini, rosemary and pine nuts. Fry on high heat for about 5 minutes. Stir frequently.
Add bouillon and balsamic vinegar. Remove from stove. Season with salt and pepper. Let stand at least 15 minutes before serving.
Salad tastes best if given 24 hours to soak thoroughly.