Ingredients for 4-6:
Heat the ITALICO EVOO and butter in a large, heavy skillet (you need as much flat surface as possible; don’t try using a wok) over medium heat. Cook zucchini until undersides are brown, about 8 minutes. (try not to turn them over, just let them cook) Then turn them over and let them cook until the other side is golden brown, about 6 minutes.
Add the REALE White Balsamic Vinegar and ¾ tsp. salt and cook, shaking the skillet, until the vinegar has evaporated. Remove from heat and stir in the mint and pepper to taste.
Using REALE White Balsamic Vinegar instead of wine vinegar takes recipes up to a new culinary level. Try it – you will like it!!
Serve warm or at room temperature.