Zucchini with Mint

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Neni is in Greece, tending her garden, writing, swimming, napping, and of course, cooking. She just sent me this recipe. “We ate this with grilled lamb chops, a quinoa taboule salad, an avocado salad, and yogurt with preserved figs for desert. Stathis made it again tonight as a sauce for penne which we ate with pecorino.” I’ve made it three times since getting her email, most recently, with eggs poached on top. It is delightful.

zucandmint

Zucchini With Mint
Serves 2 as an entre, 4 as a side

3 tablespoons olive oil
1 medium yellow onion, diced small (about ¾ cup)
4 cloves of garlic, coarsely chopped (about 2 tablespoons)
1 ¾ lbs zucchini, diced medium (about 6 cups)
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh spearmint
1 teaspoon dried marjoram
1 cup crumbled feta cheese

Heat the oil in a large skillet over a medium low heat. Add the onions and cook until soft and “honeyed” as they say in Greece, meaning they are beyond translucent, but not crisp, and that they have started giving off their natural sugars and have acquired the color of honey, about 10 minutes. Remove the onions from the pan, turn the heat up to medium, and add the zucchini. Cook, stirring and moving often, until they start getting brown on the bottom, about 10 minutes. Add the garlic and cook until the zucchini have browned and crisped some without turning dark or bitter, another 10 minutes. Add the cooked onions; add the vinegar and salt and pepper. Shake the pan well, add the spearmint, shake again, and turn onto a platter. Add the marjoram. Let cool to just warm and then add the feta. Serve warm or at room temperature.

 

 

4 Comments on “Zucchini with Mint

  1. Yum….I always out sundried tomatoes in with my zucchini but the mint sounds perfect!

    • Hey Diane: I keep making this dish. It’s so tasty! Let me know if you like it…

  2. An Italian friend who cooks with me sometimes sautés sliced zucchini and finishes them with chopped fresh mint from my herb garden and olive oil. Yum!

    • Hi Barb: One thing I’ve noticed about Neni’s cooking is she relay piles on the herbs. I mean, she uses way more than I remember Nonna ever using. But the intensity of the flavors are awesome.

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