ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baby Zucchini Sauté with Mint

Photo: © Earl Carter
Yield 10
"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of my favorite combos." Halved baby zucchini are pleasantly crisp-tender when Sautéed, but the dish is equally delicious made with "adult" zucchini.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 3 pounds baby zucchini, trimmed and halved lengthwise
  • Salt and freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 1/3 cup chopped mint

How to Make It

  1. In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant but not browned, about 30 seconds. Add the zucchini, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the lemon juice and transfer the zucchini to a bowl. Stir in the mint and serve.