Recipe by joannemerc
"For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side."
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zucchini, thinly sliced
fresh mint leaves, finely chopped
distilled white vinegar
ground black pepper to taste
olive oil, for drizzling
I had mint and zucchini that I needed to use, and I have to admit that I made a half batch of this as an expirement - because I was a little afraid I would hate it. I love it! I sliced the zucchini a little thicker so it wouldn't get too soft. Excellent, interesting, and refreshing! I'm so glad I tried it. Thanks for the recipe, a keeper!
Really did not care for this at all. I thought the flavor was a bit unappealing.
If you can cook the zucchini in a grill pan the better. You need high heat and brown/sear marks on them and they should not be overcooked. They need to have a tender crunch to them. If you dont like mint, then this recipe is NOT for you.
This tasted like pickles, which was great for sandwiches!
I had some "baby" zucchini that I needed to use plus an abundance of mint in my garden, so was delighted when I saw this recipe. If I made this again I'd use canola oil to avoid the "congealed" olive oil after it had chilled for several hours, but I seriously doubt that I will make it again. It just wasn't quite the taste I hoped it would be.
Maybe it was the type of mint I used, but this recipe just wasn't it for me. I found the mint to be overwhelming and it just wasn't what I was expecting. I was just trying to use up some zucchini so it's no great loss.
My dad has TONS of zucchini in his garden this time of year and we are always looking for different recipe. I really liked this after it sat and marinated for a few hours.
We all loved this. I used balsamic. A great summer side dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Minted Marinated Zucchini
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 20
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