Reviewed: Aug. 13, 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.

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joannemerc

Cooking Level: Expert

Home Town: Bayside, New York, USA

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Reviewed: Aug. 11, 2009

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

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Julia

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Reviewed: Jun. 18, 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.

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gapch1026

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Reviewed: 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.

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: 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.

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Jun. 9, 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!

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