Zucchini with Vinegar and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried mint
- 1/4 cup red-wine vinegar
- Carbohydrate 7 g(2%)
- Cholesterol 8 mg(3%)
- Fat 10 g(16%)
- Fiber 2 g(9%)
- Protein 3 g(6%)
- Saturated Fat 3 g(15%)
- Sodium 20 mg(1%)
- Calories 127
Preparation 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.
Preparation 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.
