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Zucchini with Orange and Mint

Total Time
14 min
Prep
6 min
Cook
8 min
Serves
4
Difficulty
Easy
This quick sauté goes particularly well with grilled fish and chicken. Serve it hot or at room temperature.
Ingredients

orange(s)

1 medium, navel variety

garlic clove(s)

2 medium clove(s), minced

uncooked zucchini

3 medium, cut into 1⁄4-inch rounds

red wine vinegar

1 Tbsp

kosher salt

¼ tsp

mint 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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