Zucchini Salad with Mint
When it starts out like this you know it's gonna end good!
Thanks to my Aunt & Uncle in Charlotte I had a LARGE homegrown zucchini to start with! And thanks to a co-worker I had fresh mint!
Ingredients
3 medium sized zucchini, trimmed and cut into bite sized pieces
1 large red bell pepper, seeded and cut into bite sized pieces
1 small red onion, thinly sliced
2 tbsp fresh mint, finely chopped
1 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp freshly grated lemon rind
1 1 1/2 tsp fresh lemon juice
1 tsp Kosher salt
1/2 tsp black pepper
Instructions
Place a large, nonstick skillet over medium high heat.
Add in the oil and garlic. Cook for about 45 seconds (stirring so it doesn't burn!)
Add in the onion, bell peppers and zucchini and saute, stirring occasionally until veggies are slightly tender, about 5 minutes.
Remove from heat and add in lemon rind, lemon juice, mint, and salt & pepper; toss well to combine. Serve immediately or at room temperature.
This one didn't get much Heidi tweeking:
- Didn't use the lemon rind. being slightly allergic to citrus I usually avoid adding rinds - hope that I didn't miss out on too much flavor with that!
- I used 1 LARGE zucchini instead of 3 small.
- I like to eat this cold.
Won't change anything for the next time around!
When it starts out like this you know it's gonna end good!
Thanks to my Aunt & Uncle in Charlotte I had a LARGE homegrown zucchini to start with! And thanks to a co-worker I had fresh mint!
Ingredients
3 medium sized zucchini, trimmed and cut into bite sized pieces
1 large red bell pepper, seeded and cut into bite sized pieces
1 small red onion, thinly sliced
2 tbsp fresh mint, finely chopped
1 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp freshly grated lemon rind
1 1 1/2 tsp fresh lemon juice
1 tsp Kosher salt
1/2 tsp black pepper
Instructions
Place a large, nonstick skillet over medium high heat.
Add in the oil and garlic. Cook for about 45 seconds (stirring so it doesn't burn!)
Add in the onion, bell peppers and zucchini and saute, stirring occasionally until veggies are slightly tender, about 5 minutes.
Remove from heat and add in lemon rind, lemon juice, mint, and salt & pepper; toss well to combine. Serve immediately or at room temperature.
This one didn't get much Heidi tweeking:
- Didn't use the lemon rind. being slightly allergic to citrus I usually avoid adding rinds - hope that I didn't miss out on too much flavor with that!
- I used 1 LARGE zucchini instead of 3 small.
- I like to eat this cold.
Won't change anything for the next time around!
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