Zucchini with orange and mint
SmartPoints® value per serving
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.
1 medium, navel variety
2 medium clove(s), minced
3 medium, cut into 1⁄4-inch rounds
3 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.
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.