Minted Marinated Zucchini

Minted Marinated Zucchini

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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Ingredients

25 m servings 24 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

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 zucch...

Most helpful critical review

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 zucch...

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Least positive
Newest

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 zucch...

This tasted like pickles, which was great for sandwiches!

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 ...

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 zucch...

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

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"...

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.

This went together very easily. The mint is striking! Very good pickles!

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