Caramelized Zucchini With Mint
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | August 1993 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | Zucchini, rinsed and cut |
| into | ||
| 1/3-inch-thick | ||
| slices | ||
| 3 | T | Finely chopped fresh mint |
| leaves | ||
| 1 | T | Balsamic vinegar, up to 2 |
INSTRUCTIONS
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it saut 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. Serves 4. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 694
Calories From Fat: 272
Total Fat: 31g
Cholesterol: 0mg
Sodium: 1219.7mg
Potassium: 2442.2mg
Carbohydrates: 84.3g
Fiber: 25.1g
Sugar: 18.2g
Protein: 26g