Zucchini with Vinegar and Mint |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the Steak and Olives Ingredients:
2 tablespoons olive oil |
1 tablespoon unsalted butter |
2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds |
1/4 cup red-wine vinegar |
1 teaspoon dried mint |
Directions:
1. 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.
2. 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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