Zucchini with mint
Well, it’s August and we have two zucchini plants in the garden, which means we’re up to our ears in zucchini. We’ve also got an obnoxiously aggressive mint plant. (It’s quarantined in a planter well away from the rest of the garden, but if we gave it the chance it would try to take over the world.) When four zucchini were ready for harvesting the other day, I decided to change things up a bit. I was getting kind of sick of the usual zucchini sauteed with garlic and olive oil that I’d been doing, but didn’t want to get into anything heavy on the prep end, like zucchini fritters, etc. I grabbed some mint from the garden, searched through the spice basket, and came up with this recipe. (Well, maybe not EXACTLY a recipe since I can’t offer much by way of exact measurement.) It’s not all that different from the way we’d already been eating it (and eating it, and eating it), but different enough. It was enjoyed by all. If you’re two squash away from leaving zucchini in your neighbor’s mailbox, maybe give this a try:
Ingredients:
4 smallish zucchini, chopped as desired
Very generous pinch garam masala (or to taste)
Dash (or 2 or 3) salt
1/2 cup or so fresh mint leaves
Oil for sauteeing
Saute the zucchini, sprinkling in the garam masala and the salt. At the very end, throw in the mint. Eat. Is this even a recipe? Let’s call it a serving suggestion, then. Either way, enjoy.
#1 by Diane at August 10th, 2009
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My favorite zucchini recipe of the moment is zucchini/herb fritters. Shred some zucchini (1 large or several small) and salt it - let sit 30 minutes. Meanwhile combine a fair amount of finely chopped mint and parsley, a small amount other herbs if you want like marjoram or oregano, 2 eggs, a good handful of bread crumbs, some minced garlic and a good amount of chopped scallions or shallots. Rinse and squeeze zucchini dry and combine with other ingredients. Fry in hot olive oil until browned on both sides. Good with a topping of garlicky yogurt.
#2 by cari at August 10th, 2009
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Diane, that sounds delicious! I’ll have to give it a try this week.
#3 by Cristen at August 10th, 2009
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Oh! I have some super fresh yellow squash that I am going to serve this way tomorrow! I was not looking forward to grilling them, but I bet this will be delish.