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
Recipe information
Total Time
25 min
Yield
Makes 4 servings
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
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Preparation
Step 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.
Step 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.