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Zucchini With Vinegar and Mint
Recipe #299044 |
20 min |
10 min prep |
SERVES
4
RECIPE BY: dicentra
Gourmet Magazine
Posted on: Apr 17, 2008
Ingredients
Directions
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.2
Turn over and cook until undersides are golden brown, about 6 minutes.3
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.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (237g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 121 | ||
| Calories from Fat 90 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 23mg | 0% | |
| Potassium 599mg | 17% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 3.9g | ||
| Protein 2.8g | 5% | |
| Vitamin A 556mcg | 11% | |
| Vitamin B6 0.5mg | 25% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 38mg | 64% | |
| Vitamin E 1mcg | 3% | |
| Calcium 36mg | 3% | |
| Iron 0mg | 5% | |
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