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My review
Minted Marinated Zucchini
joannemerc
"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
25 m servings 24 calsOriginal recipe yields 32 servings (1 quart)
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Directions
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Ready In
- 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.
Nutrition Facts
Per Serving: 24 calories; 2.2 g fat; 1.2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 39 mg sodium. Full nutrition
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Reviews
Read all reviews 1010 Ratings
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Most helpful positive review
6/9/2008
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 zucch...
Most helpful critical review
8/20/2008
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 zucch...
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6/9/2008
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 zucch...
8/13/2009
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 ...
8/20/2008
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 zucch...
8/11/2009
Really did not care for this at all. I thought the flavor was a bit unappealing.
6/18/2009
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"...
7/10/2008
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.