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!
This tasted like pickles which was great for sandwiches!
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.
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.
Really did not care for this at all. I thought the flavor was a bit unappealing.
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.
We all loved this. I used balsamic. A great summer side dish.
This went together very easily. The mint is striking! Very good pickles!
