Zucchini with Vinegar and Mint

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Red wine vinegar

  4 tbsp or 60g

• Salt

  Table

  ¾ tsp or 5g

• Spearmint

  Dried

  1 tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

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

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