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.