Zucchini with Mint

Zucchini on table

This simple zucchini recipe is adapted from a Sicilian classic. It’s a simple salad that’s welcome in late summer or early fall, when zucchini and mint are abundant.

Serves: 6 to 8

  • 2 long, narrow, medium zucchinis, 1 to 1 1/2 pounds total
  • 1 scallion, thinly sliced
  • Juice of 1 lemon
  • 2 tablespoons agave nectar
  • Salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh mint leaves, or more, to taste

Cut the zucchinis into 1/8-inch-thick slices. Combine in a mixing bowl with the remaining ingredients except the mint, and toss together.

Cover and refrigerate for an hour before serving. Just before serving, stir in the mint.

Fresh mint


2 comments on “Zucchini with Mint

  1. Barbara

    Thank you for reading my mind! The CSA gave us lots of squash – green and yellow – and the mint from last year really got out of hand when we were away (I understand that it rained the whole time we were boiling in Alaska).

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