Minted Marinated Zucchini Recipe -
Minted Marinated Zucchini Recipe
  • READY IN 25 mins

Minted Marinated Zucchini

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2008

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!

Most Helpful Critical Review
Aug 20, 2008

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.


10 Ratings

Jul 18, 2011

This tasted like pickles, which was great for sandwiches!

Aug 14, 2009

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.

Aug 11, 2009

Really did not care for this at all. I thought the flavor was a bit unappealing.

Jun 23, 2009

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.

Jul 10, 2008

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.

Jun 28, 2010

We all loved this. I used balsamic. A great summer side dish.


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  • Calories
  • 24 kcal
  • 1%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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