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Caramelized Zucchini With Mint 2 tablespoons of olive oil
1 pound of zucchini; rinsed and cut into 1/3-inch-thick slices
3 tablespoons of finely chopped fresh mint leaves
1 tablespoon of balsamic vinegar; up to 2 |
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In a large heavy skillet heat the oil over moderately high heat
until it is hot, but not smoking, in it sauté the zucchini slices
in batches with salt and pepper to taste for 2 minutes on each
side, or until they are deep golden and tender, and stir in the
mint and the vinegar to taste.
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Basic-Recipes.com
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