Zucchini With Chiles And Mint Recipes

GRILLED ZUCCHINI WITH CHILE MINT VINAIGRETTE

Steps:

• Prepare barbecue grill (medium-high heat). Whisk together oil, onion, chile, garlic, red wine vinegar, lemon juice, mint, lemon peel, salt, and pepper in a small bowl. Set vinaigrette aside.
• Cut the zucchini lengthwise into ¼-inch-thick slices (keep some of the stem on so it looks pretty). Brush with oil and sprinkle with sea salt. Grill zucchini until lightly charred, turning occasionally, 5 to 7 minutes. Arrange zucchini on a platter; drizzle with half of the vinaigrette, adding more if desired. Sprinkle with tomatoes and mint leaves.

TORN ZUCCHINI WITH MINT AND CALABRIAN CHILES

Steps:

• In a medium bowl, combine the onion and red wine vinegar; let sit for 10 minutes.
• Add Calabrian chiles, sugar and a pinch of salt and stir to combine. Set aside.
• Heat a grill pan over medium heat.
• Brush zucchini with 1 tablespoon olive oil and season with salt to taste. Add zucchini to pan and cook for 7 minutes on each side or until tender. Remove from pan and set aside to cool; then tear into 1½" pieces.
• Add prepared zucchini to the onion mixture along with remaining 2 tablespoons olive oil and mint. Let sit for at least 5 minutes before serving.

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
• Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
• Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
• Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
• When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

CARAMELIZED ZUCCHINI WITH MINT

Steps:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.

TORN ZUCCHINI WITH MINT AND CALABRIAN CHILES

Steps:

• Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
• Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12-16 minutes. Transfer back to baking sheet and let cool slightly.
• Tear zucchini into 1 1/2"-2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
• Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.

ZUCCHINI WITH MINT

Steps:

• Preheat the oven to 450 degrees F.
• Heat 2 large roasting pans in the oven for 5 minutes.
• Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
• Season generously with salt and pepper.
• Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
• Transfer to a platter, garnish with mint and serve.

ZUCCHINI WITH BASIL OIL AND MINT

Steps:

• Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

ZUCCHINI WITH MINT AND PARSLEY

Steps:

• Heat a large skillet over medium heat.
• Cut zucchini into 1/4-inch slices.
• Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
• Add mint, parsley, salt, and pepper, and cook 1 minute longer.
• Remove from heat and serve.

ZUCCHINI RIBBONS WITH MINT

Steps:

• Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Transfer to a large bowl; toss with coarse salt. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid; blot zucchini dry with paper towels.
• Meanwhile, in a small bowl, whisk together fresh lemon juice and olive oil; season with salt and ground pepper. Pour mixture over zucchini. Add mint leaves and red onion; toss gently, and serve immediately.