Nonnas Roasted Zucchini With Mint Vinegar Food

ZUCCHINI WITH VINEGAR AND MINT

Zucchini with Vinegar and Mint image

Provided by Melissa Roberts

Categories Side Sauté Vegetarian Quick & Easy Zucchini Spring Summer Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

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

Steps:

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.
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.

ITALIAN MARINATED ZUCCHINI

Italian Marinated Zucchini image

Delcious side dish with grilled meats. Serve cold. My Grandmother "Nonna" used to make these, mom still does and I adore the taste of zucchini, vinegar & garlic. Mint leaves are needed to give it a very subtle taste, will not taste the same without them.

Provided by ChefRed

Categories European

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb zucchini
1 sprig of fresh mint
2 garlic cloves
2 tablespoons extra virgin olive oil
salt and pepper
2 tablespoons red wine vinegar

Steps:

Wash, slice, pat-dry and fry the zucchini in oil.
When golden brown remove from oil and rid of excess fat on paper towel.
Wash mint leaves. Need about 6. Chop them up.
Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
Place in refrigerator once cooled off to chill.
Salt and pepper to taste .

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