Zucchini with Orange and Mint
- Total Time
This quick sauté goes particularly well with grilled fish and chicken. Serve it hot or at room temperature.
orange(s)1 medium, navel variety
garlic clove(s)2 clove(s), medium, minced
uncooked zucchini3 medium, cut into 1⁄4-inch rounds
red wine vinegar1 Tbsp
kosher salt¼ tsp
mint leaves3 Tbsp, fresh, chopped
- Grate 1⁄4 teaspoon zest from the orange. Then peel and chop the orange and set aside.
- Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the zucchini and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped orange, orange zest, vinegar, and salt; cook until the liquid is slightly thickened but hasn’t evaporated, about 2 minutes. Remove from the heat and stir in the mint. Yields about 3/4 of a cup per serving.