Zucchini With Mint | Recipes | Cook for Your Life

Zucchini With Mint

Rated 5 out of 5
5 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This recipe combines Mint...


  • 12 small zucchini, washed, topped and tailed
  • 2 tablespoons extra virgin olive oil
  • 2 scallions white parts only, julienned
  • Juice of ½ lemon, to taste (optional)
  • ½ tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped mint
  • Sea salt, to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


125 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


13 g


9 g


4 g


5 g


878 mg


  1. Cut the zucchini into quarters lengthwise, then across into ½ - ¾-inch long chunks. If you cannot get small zucchini, try 8-10 large ones.
  2. Heat the olive oil in a wide skillet over medium-high heat. When the oil starts to shimmer, add the scallions. Sautee until they soften, then add the zucchini and a pinch of sea salt.
  3. Turn the heat to medium and sauté the zucchini until they have softened and have started to turn golden. This will take about 15-20 minutes. Check for seasoning and, if desired, add the lemon juice to taste.  Sprinkle with the chopped mint and parsley. Cook one more minute for the flavors to blend.  Serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society