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Best Recipes, Healthy Eating, Vegetables, Vegetarian

Braised zucchini with mint and lemon

Braised zucchini with mint and lemon
Robert Lachman / Los Angeles Times

Walk into a really hopping tapas bar in Spain or a swanky little osteria in Italy on a summer evening, and right at the front door you're likely to be confronted with a long table full of bowls of vegetables. ... Read more

Total time: About 1 hour | Serves 4 to 6
  • 2 pounds zucchini
  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • 2 cloves garlic, thinly sliced
  • Zest of 1/2 lemon
  • Salt
  • 1 tablespoon chopped mint, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons toasted pine nuts

Step 1Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You'll have large pieces of zucchini about 2 to 3 inches long.

Step 2In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.

Step 3Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.


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