This recipe combines Zucchini with Mint for a simple and fresh flavor. Choose small tender zucchini that are similar in size. You can eat this dish warm as a side or at room temperature as part of an antipasto assortment. If you eat them cold, drizzle with a little lemon juice and some good olive oil before serving.
- 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.
- 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.
- 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.
- 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