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:

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Tags: garam masala, recipe, saute, serving suggestion, too much zucchini