4 Servings 25 min Cook
2 Tbsp Olive Oil
1/4 Cup Red Wine Vinegar
1 Tbsp Butter
4 1/2 Medium Zucchini
1 Tsp Spearmint
Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides.
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.
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.
