Minted Marinated Zucchini recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

¼ cup olive oil
3 large zucchini, thinly sliced
2 cloves garlic, minced
2 cups fresh mint leaves, finely chopped
⅓ cup distilled white vinegar
½ teaspoon salt
ground black pepper to taste
1 tablespoon olive oil, for drizzling

Nutrition Info

24.4 calories
carbohydrate: 1.2 g
cholesterol: : -
fat: 2.2 g
fiber: 0.3 g
protein: 0.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 39.5 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

1 quart

Recipe Note

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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