Zucchini with Vinegar and Mint

recipe from Epicurious

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

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.

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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