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
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
Directions
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.
