Zucchini with Mint

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.

• Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.
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