Best Marinated Zucchini Mint 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

Marinated Zucchini & Mint image

Provided by Wendys Kitchen

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
4 medium zucchini, cut in half and quartered lengthways
1 cup mint leaf
1 garlic clove, finely sliced
1 tablespoon red wine vinegar

Steps:

Heat olive oil in pan.
Saute zucchini 4-5 minutes until lightly browned.
Transfer to bowl and add half of the mint, garlic and red wine vinegar. Season to taste and stand 5 minutes.
Just before serving, stir through remaining mint.

Nutrition Facts : Calories 66.8, Fat 3.8, SaturatedFat 0.6, Sodium 21.8, Carbohydrate 7.8, Fiber 2.7, Sugar 3.4, Protein 2.7

MARINATED ZUCCHINI WITH MINT AND SCALLIONS image

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 pounds local zucchini (about 4 green and 4 yellow), trimmed
2 cups scallions, roots and tops trimmed, thinly sliced
1 cup extra-virgin olive oil
½ cup red-wine vinegar
¼ cup garlic, sliced
Red-pepper flakes, to taste
Freshly ground pepper
1 bunch mint, stemmed and washed
1 bunch basil, stemmed and washed

Steps:

1. Slice zucchini into half-inch-thick rounds. 2. Salt generously and put in a colander over a bowl. Place the sliced scallions in cold water. Refrigerate both for 1 hour. Remove zucchini and dry thoroughly. Put oil in a heavy-bottomed sauté pan over medium-high heat. 3. Fry zucchini in small batches until golden brown, roughly 3 to 4 minutes per side. Place browned slices on a large serving platter; when all the zucchini has been cooked, sprinkle slices with red-wine vinegar. Lower the heat and add the garlic to the remaining oil, stirring and turning frequently enough to infuse the oil but not brown the garlic (this should be quick). Remove pan from heat, and add the red-pepper flakes and a few grinds of pepper. Pour the oil over the fried zucchini and let it sit at least 30 minutes. Rinse and spin-dry the scallions. Combine them in a bowl with the mint and basil, season with salt and pepper, and add a few spoonfuls of the zucchini marinade. Top the zucchini with the herbs and serve.