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Zucchini with Vinegar and Mint Recipe

Zucchini with Vinegar and Mint Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 tbsp unsalted butter
2 lb zucchini (6 medium), cut into 1/2-inch-thick rounds
1/4 cup red-wine vinegar
1 tsp dried mint

Directions:

Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.5 Kcal (396 kJ)
Calories from fat	88.88 Kcal
		% Daily Value*
Total Fat	9.88g	15%
Cholesterol	7.63mg	3%
Sodium	2.45mg	0%
Potassium	89.44mg	2%
Total Carbs	0.62g	0%
Dietary Fiber	0.29g	1%
Protein	0.53g	1%
Vitamin C	6.1mg	10%
Vitamin A	0.1mg	3%
Iron	7.6mg	42%
Calcium	7.7mg	1%

Amount Per 100 g
Calories	218.65 Kcal (915 kJ)
Calories from fat	205.64 Kcal
		% Daily Value*
Total Fat	22.85g	15%
Cholesterol	17.66mg	3%
Sodium	5.67mg	0%
Potassium	206.94mg	2%
Total Carbs	1.43g	0%
Dietary Fiber	0.67g	1%
Protein	1.23g	1%
Vitamin C	14.2mg	10%
Vitamin A	0.2mg	3%
Iron	17.5mg	42%
Calcium	17.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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