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Minted Marinated Zucchini

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."

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 quart

Ingredients

1/4 cup olive oil
3 large zucchini, thinly sliced
2 cloves garlic, minced
2 cups fresh mint leaves, finely chopped
1/3 cup distilled white vinegar
1/2 teaspoon salt
ground black pepper to taste
1 tablespoon olive oil, for drizzling

Directions

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.