Zucchini with Mint

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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 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...


  • 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

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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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