Zucchini with Fresh Spearmint

by Laura Donnelly — May 4, 2007

Our fifth recipe of the week using fresh herbs is a classic Italian zucchini dish. You can either sauté the zucchini in a hot pan (to get some browning) or brush the slices with olive oil and grill them. These make a lovely addition to a classic antipasto plate.

6 medium-sized zucchini, sliced about 1/3- inch thick
4 cloves garlic, coarsely chopped
1/2 cup fresh spearmint
4-6 Tablespoons olive oil
salt and pepper to taste

1. Heat a few Tablespoons of olive oil in large cast-iron skillet over medium high heat.

2. Sauté zucchini slices until well browned on both sides. Be careful with the oil because the zucchini, like eggplant, will absorb it readily. Drain the zucchini slices on paper towels when done.

3. Lay zucchini slices on a large decorative platter and scatter chopped garlic, mint, and salt and pepper over all. Drizzle with additional olive oil if desired. Serve warm or at room temperature.