Nonnas Roasted Zucchini With Mint Vinegar Recipes

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ZUCCHINI WITH VINEGAR AND MINT



Zucchini with Vinegar and Mint image

Provided by Melissa Roberts

Categories     Side     Sauté     Vegetarian     Quick & Easy     Zucchini     Spring     Summer     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds
1/4 cup red-wine vinegar
1 teaspoon dried mint

Steps:

  • Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
  • Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

MARINATED ZUCCHINI WITH MINT



Marinated Zucchini with Mint image

This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 zucchini, thinly sliced lengthwise
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white-wine vinegar
2 tablespoons fresh mint leaves, torn

Steps:

  • Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
  • On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g

ITALIAN MARINATED ZUCCHINI



Italian Marinated Zucchini image

Delcious side dish with grilled meats. Serve cold. My Grandmother "Nonna" used to make these, mom still does and I adore the taste of zucchini, vinegar & garlic. Mint leaves are needed to give it a very subtle taste, will not taste the same without them.

Provided by ChefRed

Categories     European

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb zucchini
1 sprig of fresh mint
2 garlic cloves
2 tablespoons extra virgin olive oil
salt and pepper
2 tablespoons red wine vinegar

Steps:

  • Wash, slice, pat-dry and fry the zucchini in oil.
  • When golden brown remove from oil and rid of excess fat on paper towel.
  • Wash mint leaves. Need about 6. Chop them up.
  • Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
  • Place in refrigerator once cooled off to chill.
  • Salt and pepper to taste .

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