Zucchini with Mint
A refreshing and light side dish featuring tender zucchini, infused with mint and lemon, perfect for a summer meal.
Nutrition
Calories: 80cal
Carbohydrate: 8g
Protein: 3g
Fat: 5g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 2 medium zucchinis (about 1 pound total)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh mint leaves, roughly chopped
- Salt and pepper to taste
Instructions
- Wash the zucchinis thoroughly under cold running water. Pat them dry with a clean kitchen towel.
- Cut off the ends of each zucchini and discard them. Slice the zucchinis into thin rounds, about 1/4-inch thick, or use a vegetable peeler to slice them into thin ribbons for a more delicate texture.
- Heat a large non-stick skillet over medium heat. Once the pan is warm, add 2 tablespoons of olive oil.
- Add the zucchini slices to the skillet in a single layer. Depending on the size of your skillet, you may need to cook them in batches. Cook for 2-3 minutes on each side until they are lightly golden and tender. Avoid overcrowding the pan as it may steam the zucchini instead of browning them.
- Transfer the cooked zucchini to a serving bowl. If cooking in batches, you can keep the already-cooked zucchini warm by placing them in a low-temperature oven (200°F).
- While the zucchini is still warm, add 1 tablespoon of fresh lemon juice, 1 teaspoon of lemon zest, and 1/4 cup of chopped fresh mint. Season generously with salt and pepper. Toss everything gently to combine.
- Taste and adjust seasoning as needed. If you prefer a more acidic flavor, you can add more lemon juice.
- Serve immediately as a side dish. This dish pairs well with grilled meats or fish. Enjoy!
