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

  1 dash or 0.4g

• Spearmint

  Dried

  1 tsp or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Trim zucchini ends, then slice into 1/2-inch rounds. Pat dry to remove surface moisture.
2. Heat the olive oil and butter in a large heavy skillet over medium-high until the butter foams and subsides.
3. Add zucchini in a single layer. Cook undisturbed until the bottoms are deeply golden, 6–8 minutes, then flip and cook until the second side is golden and the zucchini is just tender, 5–6 minutes.
4. Season with the salt, then pour in the red wine vinegar and cook, shaking the skillet, until most of the vinegar has evaporated, 1–2 minutes.
5. Remove from heat. Crumble the dried mint between your fingers into the skillet, add the black pepper, toss to coat, and serve warm or at room temperature.