Saturday, August 13, 2011

Zucchini Ribbons with Mint

Such a simplicity to this dish and it's fast to make - the nutty flavor of olive oil combines with fresh mint, hearty zucchini and just a sprinkling of salt, for a surpisingly rich combination of flavors.

4 small zucchini (4 ounces each) or 2 medium zucchini (8 ounces each)
1 tablespoon olive oil
2 garlic cloves, cruhed with side of a chef's knife
1/2 teaspoon salt
2 tablespoons chopped fresh mint 

Mint is a weed and grows like one.  Easy to keep a pot on your balcony and cut when needed.

1/ Trim ends from zucchini.  With vegetable peeler, peel long thin ribbons from each zucchini.

2/ In a 12-inch skillet, heat oil over medium heat.  Add garlic and cook until golden; discard.  Increase heat to high.  Add zucchini and salt and cook, stirring, just until zucchini wilts, about 2 minutes.

Remove from heat and stir in mint.  Makes 4 servings.

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