Zucchini Sautéed with Fresh Mint

Southern Living
4 to 6 servings


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1 1/2 pounds small zucchini
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon chopped fresh mint leaves
1 tablespoon shredded fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper


Cut zucchini lengthwise in half, and cut into 1/4-inch-thick wedges about 1 1/2 inches long.

Sauté garlic in hot oil in a skillet over medium-high heat until lightly browned; stir in parsley, and cook about 30 seconds. Add zucchini, cook, stirring occasionally, 8 to 10 minutes or until tender.

Stir in 1 teaspoon chopped mint leaves and remaining ingredients; cook 30 seconds or until thoroughly heated. Remove from heat, and serve immediately.

Created date

March 2003