Zucchini with Mint - Cook For Your Life- anti-cancer recipes
Zucchini with Mint
Servings: 4
Prep time: 15

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.


  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.


  • 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

Nutritional Information


123 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


12 g


9 g


4 g


5 g


861 mg

*per serving

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