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1
Wash the zucchini well and pat them dry.
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2
Trim the ends of the zucchini and slice them crosswise into 1/3-inch-thick rounds.
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3
Gather all the pieces in a bowl and toss them with 1/4 teaspoon of salt.
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4
Trim the root ends of the scallions, remove all the wilted green and loose white layers, and cut into 1-inch lengths.
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5
Pour the oil into the skillet and set over medium-high heat.
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6
After a couple of minutes, turn the zucchini slices into the hot oil and spread them out evenly to fill the pan.
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7
Push down on the top zucchini with a spoon or spatula, pressing the bottom slices against the pan.
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8
Scatter the scallion chunks on top of the zucchini and sprinkle them with a pinch or two of salt.
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9
Let the zucchini cook and caramelize on the bottom without disturbing them for 8 minutes or so.
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10
Lift some of the bottom slices with a spatula to check: when theyre nicely browned and a bit shriveled, turn the vegetables over so the top pieces can caramelize.
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11
Cook for a couple of minutes, turn again, cook a bit more, and turn, until all the pieces are golden, sizzling, and shrinking.
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12
Drain off the oil.
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13
Set a colander or a strainer in a small bowl, tilt the skillet over the strainer, and let the vegetables slide in.
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14
Quickly scrape the oil out of the pan, shake the colander to drain the zucchini, then turn the vegetables back into the skillet, set on medium-high heat.
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15
Cook briefly, shaking the pan and tossing the vegetables.
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16
When theyre sizzling again, push them to one side of the pan, clearing a hot spot.
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17
Pour the tablespoon of wine vinegar (or 3 tablespoons of reduced wine vinegar) into the hot spot, let it heat and start to bubble, then toss and stir the zucchini in with the vinegar to coat them.
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18
Cook for a minute or so, remove the pan from the heat, and taste a piece of zucchini.
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19
If you like, salt the vegetables lightly.
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20
And if you want a more assertive vinegar taste, return the pan to the heat, heat another spoonful of vinegar, and incorporate it into the vegetables.
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21
When it tastes right, turn off the heat, scatter the mint on top, and toss with the vegetables.
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22
Let the zucchini cool in the pan and absorb the flavors for a few minutes.
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23
Arrange the slices in a serving dish, scrape in any juices, and cool to room temperature before serving.
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24
For these slowly sauteed zucchini, and other vegetables (both cooked and raw), I prefer to use concentrated wine vinegar, which has a mellower but more intense flavor than vinegar straight from the bottle.
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25
To make the reduction, boil any amount of red or white wine vinegar in a saucepan until reduced by half.
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26
If you start with a pint, for instance, boil it down to a cup.
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27
Stored in a tightly sealed small jar, reduced vinegar will keep indefinitely.
