Minted Marinated Zucchini

I had mint and zucchini that I needed to use, and I have to admit that I made a half batch of this as an expirement - because I was a little afraid I would hate it. I love it! I sliced the zucchini a little thicker so it wouldn't get too soft. Excellent, interesting, and refreshing! I'm so glad I tried it. Thanks for the recipe, a keeper!

If you can cook the zucchini in a grill pan the better. You need high heat and brown/sear marks on them and they should not be overcooked. They need to have a tender crunch to them. If you dont like mint, then this recipe is NOT for you.

This tasted like pickles, which was great for sandwiches!

Maybe it was the type of mint I used, but this recipe just wasn't it for me. I found the mint to be overwhelming and it just wasn't what I was expecting. I was just trying to use up some zucchini so it's no great loss.

I had some "baby" zucchini that I needed to use plus an abundance of mint in my garden, so was delighted when I saw this recipe. If I made this again I'd use canola oil to avoid the "congealed" olive oil after it had chilled for several hours, but I seriously doubt that I will make it again. It just wasn't quite the taste I hoped it would be.

My dad has TONS of zucchini in his garden this time of year and we are always looking for different recipe. I really liked this after it sat and marinated for a few hours.

Really did not care for this at all. I thought the flavor was a bit unappealing.

This went together very easily. The mint is striking! Very good pickles!

We all loved this. I used balsamic. A great summer side dish.

I can't get enough of this! I have a huge mint patch and lots of zucchini, so this recipe is perfect! I am a zucchini-lover no matter how it is prepared, and if you are, too, I would highly recommend this recipe! It is very simple to make and makes for a wonderful meal all by itself.