Active Time

　　10 min

　　Total Time

　　25 min

　　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

Makes 4 servings

　　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

　　

Step 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. Turn over and cook until undersides are golden brown, about 6 minutes.

　　

Step 2

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.