Baby Zucchini Saute with Mint
Recipe from
Food & Wine
"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of my favorite combos." Halved baby zucchini are pleasantly crisp-tender when sauteed, but the dish is equally delicious made with "adult" zucchini.

Servings:
10
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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3extra-virgin olive oilsee savings

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1large garlic clove, mincedsee savings

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3baby zucchini, trimmed and halved lengthwisesee savings

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Salt and freshly ground peppersee savings

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3fresh lemon juicesee savings

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1/3chopped mintsee savings

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Directions
1.
In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant but not browned, about 30 seconds. Add the zucchini, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the lemon juice and transfer the zucchini to a bowl. Stir in the mint and serve.
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