Best Concia Zucchini With Mint And Vinegar Recipes

Marinated Zucchini with Mint image

Provided by Martha Stewart

Number Of Ingredients 6

3 zucchini, thinly sliced lengthwise
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white-wine vinegar
2 tablespoons fresh mint leaves, torn

Steps:

Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g

Zucchini with Vinegar and Mint image

Provided by Melissa Roberts

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds
1/4 cup red-wine vinegar
1 teaspoon dried mint

Steps:

Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

Zucchini with Vinegar, Mint and Garlic image

Yield serves 6

Number Of Ingredients 6

5 large zucchini (weighing about 2 pounds)
Extra virgin olive oil
Salt
2 tablespoons white wine vinegar
2 teaspoons dried, crushed mint
2 to 3 garlic cloves, crushed

Steps:

Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
Serve the grilled slices topped with strained Greek-style yogurt.