Recipe: Zucchini With Lemon & Mint (Italy)

[Guest guest]

Another non-spicy fave of ours - again, measurements are for two people. Double

or

treble if you need to feed more.

 

This is lovely as a side dish to many different kinds of meals, but for Italian

meals it goes

wonderfully after a pasta dish which has tomatoes in it - as a neat change of

pace. Serve

hot or at room temperature.

 

This recipe serves two - double or treble for more.

 

NOTE: It won't surprise anyone to know that we often add a touch of chile to

this dish.

 

 

ZUCCHINI WITH LEMON & MINT

 

2 zucchini (around 3/4 pound), sliced in 1/4-inch rounds

1 tsp salt

1 Tbsp olive oil

1/2 medium onion, chopped finely

1 Tbsp lemon zest (just the yellow, not the white part of the rind), grated or

finely

chopped

2 Tbp minced fresh mint leaves

Black pepper, freshly ground and perhaps more salt at the end.

 

 

If you have time, sprinkle the zucchini with salt and let it stand 20 mins. or

so until some

liquid comes out. Rinse and pat dry. (Otherwise, it's hard to brown.)

 

 

Put the olive oil into a largeish skillet and saute the onion over medium-high

heat until it

softens and starts to turn translucent. Then add the zucchini and the lemon zest

and cook

until the zucchii turns golden brown - this could take around 10 to 12 minutes

or so.

 

 

Throw in the lemon juice, the pepper and the mint and toss it around and heat

for around

another minute. Taste for seasoning and adjust if necessary.

 

 

Serve now or let it cool to room temperature.

 

From Pat.