Ingredients
- /4 cup olive oil
- large zucchini, thinly sliced
- cloves garlic, minced
- cups fresh mint leaves, finely chopped
- /3 cup distilled white vinegar
- /2 teaspoon salt
- ground black pepper to taste
- tablespoon olive oil for drizzling
Instructions
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Step 1
Start by heating the 1/4 cup of olive oil in a large skillet over medium-high heat. Once shimmering, add the zucchini slices and minced garlic. Sauté for 3 to 4 minutes, tossing occasionally, just until the edges start to brown but the zucchini stays firm – you don’t want it to get mushy. Remove the skillet from the heat and immediately stir in the vinegar – it will sizzle slightly. Add the fresh mint, salt, and pepper, and give it a good mix. The mint will wilt and release its aroma. Finally, drizzle the remaining tablespoon of olive oil over the top and stir to combine. Transfer the zucchini and all the juices into a clean jar, pressing down so the vegetables are submerged. Let it cool on the counter, then seal and refrigerate. I find that letting it marinate for at least a couple of hours makes a huge difference – the flavors meld beautifully. When ready to serve, spoon the chilled or room-temperature zucchini onto plates. My tip: use a mandoline for even slices.