Zucchini with olive oil, vinegar, butter and spearmint
Fresh zucchini sautéed in olive oil and butter, delicately infused with tangy vinegar and aromatic spearmint. A simple yet flavorful side dish that brings a refreshing touch to any meal.
- 03 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Cooking zucchini with olive oil, vinegar, butter, and a hint of spearmint is a simple, yet delightful way to enjoy this nutritious vegetable. The combination of these ingredients results in a flavorful dish that perfectly balances the richness of butter with the freshness of spearmint and the tanginess of vinegar. This recipe is both easy to prepare and packed with delicious flavors, making it a great addition to any meal.
Ingredients:
Instructions:
- Start by washing the zucchinis thoroughly under cold water.
- Slice or dice the zucchinis as preferred. Thinner slices will cook faster, while thicker pieces will have more bite.
- In a large skillet or frying pan, add 2 tablespoons of olive oil.
- Heat the oil over medium heat until it shimmers.
- Add the sliced or diced zucchini to the pan.
- Cook the zucchini for about 5-7 minutes, stirring occasionally until it starts to soften and becomes slightly golden.
- Once the zucchini is tender and slightly browned, add 1 tablespoon of butter to the pan.
- Stir until the butter melts and coats the zucchini evenly.
- Pour in the ¼ cup of vinegar and stir well to combine.
- Sprinkle the 1 teaspoon of spearmint over the zucchini.
- Stir to distribute the spearmint evenly.
- Let the zucchini simmer in the mixture for another 2-3 minutes until the vinegar reduces slightly and the flavors meld together.
- Remove the pan from the heat.
- Transfer the zucchini to a serving dish.
- Optionally, garnish with a few fresh mint leaves for an extra touch of color and flavor.
7. Enjoy:
- Serve immediately as a side dish or a light main course.
Tips:
- Choose fresh zucchinis: Select zucchini that are firm to the touch and have a vibrant green color. Avoid any that are soft or have blemishes.
- Cut zucchini evenly: For even cooking, slice the zucchini into uniform pieces. This helps ensure that all pieces are cooked through at the same time.
- Heat the olive oil properly: Preheat the olive oil in your pan before adding the zucchini. This allows for a quick sear, which helps lock in the flavors.
- Do not overcook: Cook the zucchini until it's tender but still slightly crisp. Overcooking can make the zucchini mushy and less enjoyable.
- Adjust seasoning to taste: Feel free to adjust the amount of spearmint or vinegar based on your personal preference. Taste as you cook to achieve the desired flavor balance.
This zucchini recipe, with its perfect blend of olive oil, vinegar, butter, and spearmint, creates a delectable dish that's quick and easy to make. The tender zucchini paired with the aromatic and flavorful ingredients makes for a mouthwatering side dish that can complement a variety of main courses. Enjoy your delicious creation with family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 70kcal | 3% |
| Protein | |
| Protein 2.70g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.20g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 2.75g | 9% |
| Cholesterol 8mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 22mg | 4% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.99mg | 6% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.85mg | 8% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 590mg | 17% |
| Selenium, Se 0.46ug | 1% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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