Source: dLife

A warm cucumber dish with a lemon-dill glaze.

Servings

3 medium cucumber (about 1 pound)
0.25 tsp salt (optional)
1 tbsp cornstarch
1 olive oil cooking spray
1 pinch black pepper
1 tbsp fresh lemon juice
2 tsp balsamic vinegar
1 tbsp fresh dill weed

1 Peel cucumbers and cut in half lengthwise. Using a small spoon, scoop out and discard the seeds.
2 Sprinkle cucumbers with salt (if desired) and set at room temperature for 15 minutes. Rinse cucumbers and pat dry with paper towels.
3 Slice cucumbers into 1/4-inch thick crescents. Sprinkle with cornstarch and set aside.
4 Meanwhile, lightly coat a large nonstick skillet with cooking spray and place over medium heat. When hot, add the cucumbers and cook, stirring occasionally, until cucumbers are crisp-tender, about 3 to 4 minutes.
5 Add lemon juice and vinegar. Stir to glaze.
6 Remove from heat and add dill. Serve immediately.