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Zucchini with orange and mint

0
Points®
Total Time
14 min
Prep
6 min
Cook
8 min
Serves
4
Difficulty
Easy
Looking for a fast flavor fix to pump up your protein? This quick and easy sauté recipe, which you can make in less than 15 minutes, goes adds a spring-like refreshing citrus flavor to grilled fish and chicken. Serve it hot or at room temperature. Helpful hint: To store fresh mint (and other herbs), place a bunch stem-end down in a glass of water with a plastic bag over the leaves. Refrigerate for up to a week, changing the water every 2 days.

Ingredients

Orange

1 medium, navel variety

Garlic

2 clove(s), minced

Uncooked zucchini

3 medium, cut into 1⁄4-inch rounds

Red wine vinegar

1 Tbsp

Kosher salt

¼ tsp

Peppermint leaves

3 Tbsp, fresh, chopped

Instructions

  1. Grate 1⁄4 teaspoon zest from the orange. Then peel and chop the orange and set aside.
  2. 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.

Notes

To store fresh mint (and other herbs), place a bunch stem-end down in a glass of water with a plastic bag over the leaves. Refrigerate for up to a week, changing the water every 2 days.

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