For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator.

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Nutrition Facts

24.4 calories; 0.4 g protein; 1.2 g carbohydrates; 0 mg cholesterol; 39.5 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2008
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! Read More
(17)

Most helpful critical review

Rating: 3 stars
08/20/2008
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. Read More
(3)
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/10/2008
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! Read More
(17)
Rating: 5 stars
06/10/2008
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! Read More
(17)
Rating: 4 stars
07/18/2011
This tasted like pickles which was great for sandwiches! Read More
(4)
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Rating: 5 stars
08/14/2009
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. Read More
(4)
Rating: 3 stars
08/20/2008
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. Read More
(3)
Rating: 3 stars
06/23/2009
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. Read More
(2)
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Rating: 2 stars
08/11/2009
Really did not care for this at all. I thought the flavor was a bit unappealing. Read More
(2)
Rating: 5 stars
07/10/2008
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. Read More
(2)
Rating: 5 stars
06/28/2010
We all loved this. I used balsamic. A great summer side dish. Read More
(1)
Rating: 5 stars
06/04/2008
This went together very easily. The mint is striking! Very good pickles! Read More
(1)