Best Zucchini With Mint And Parsley Recipes

ZUCCHINI WITH MINT AND PARSLEY

Zucchini With Mint and Parsley image

This recipe came from the Food Network website. I've tried it with a variety of fresh herbs, including oregano, basil and thyme, with good results. It may seem like a lot of herbs when you first add them, but they cook down. I serve with grilled chicken and tomato salsa with pita bread.

Provided by Philreb Wright

Categories Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 small zucchini (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/4 cup of fresh mint, chopped
1/2 cup flat leaf parsley, chopped
kosher salt
pepper

Steps:

Heat a large skillet over medium heat.
Cut zucchini into 1/4-inch slices.
Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
Add mint, parsley, salt, and pepper, and cook 1 minute longer.
Remove from heat and serve.

Nutrition Facts : Calories 117, Fat 10.4, SaturatedFat 1.5, Sodium 18.3, Carbohydrate 5.7, Fiber 2, Sugar 2.1, Protein 2

CONCIA (ZUCCHINI WITH MINT AND VINEGAR)

Concia (Zucchini with Mint and Vinegar) image

Provided by Food Network

Categories side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 to 6 small zucchini, about 1 1/2 pounds total weight
Salt
3 tablespoons chopped fresh mint or basil
2 tablespoons chopped fresh flat-leaf parsley
2 large cloves garlic, minced
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry.
In a small bowl, combine the mint or basil, parsley, and garlic.
Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.
Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving

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