Zucchini with Zip

Zucchini on table

Fresh mint and lemon add zest to this simple zucchini stir-fry; carrot contributes extra color. Adapted from Stir Crazy!by Susan Jane Cheney.

Serves: 4

  • 1 tablespoon extra-virgin olive oil
  • 1 large carrot, julienned
  • 4 small green zucchini, julienned
  • 2 scallions, sliced thin on a diagonal
  • Freshly ground pepper to taste
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons minced fresh mint
  • Salt to taste

Set a wok over medium-high heat. Pour the oil around the rim and swirl it to coat the sides. Add the carrot and stir-fry for 2 to 3 minutes. Add the zucchini and scallions and continue stir-frying for one to two minutes, until the carrot and zucchini are both crisp-tender. Grind in black pepper and stir-fry briefly.

Remove the wok from the heat and add the lemon juice, mint, and salt to taste. Serve immediately.

Variation: Omit the carrot and use twice as much zucchini: half green and half golden.



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