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Ingredients
| olive oil: 1/4 cup |
| zucchini squash: 3 whole squashes (thinly sliced) |
| garlic: 2 cloves (minced) |
| fresh peppermint: 2 cups (finely chopped) |
| distilled vinegar: 1/3 cup |
| salt: 1/2 tsp |
| black pepper (to taste) |
| olive oil: 1 Tbl (for drizzling) |
Minted Marinated Zucchini
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
5 min -
Servings
32 serving(s)
Tags
Directions
- 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.