Sauteed Zucchini and Mint
- Total Time
Zucchini are a member of the summer squash family - a category that refers more to perishability than availability. Serve this easy dish with Potato-Wrapped Salmon.
olive oil1 tsp
garlic clove(s)2 clove(s), medium, minced
uncooked zucchini3 medium, cut into 1/4 inch rounds
unsweetened orange juice¼ cup(s)
red wine vinegar1 Tbsp
kosher salt¼ tsp
orange zest¼ tsp, grated
mint leaves3 Tbsp, chopped
- In a large skillet, heat the oil. Sauté the garlic until fragrant, about 30 seconds. Add the zucchini; cook until softened, about 5 minutes. Stir in the orange juice, vinegar, salt and orange zest; cook until the liquid is slightly thickened but hasn't evaporated, about 2 minutes. Remove from the heat and stir in the mint. Serve hot or at room temperature.