Zucchini Ribbons With Mint Recipe
Zucchini Ribbons With Mint is a simple and yet delicous vegetable dish. You will definitely have fun preparing the Zucchini Ribbons With Mint not only because it is easy to make and contributes to the visual appeal of any spread but also because it is quiet an addictive dish! Try it!
Ingredients
| 4 very small zucchini (4 ounces each) or 2 medium zucchini (8 ounces each) | ||
| Olive oil | 1 Tablespoon | |
| 2 cloves garlic, crushed with the side of a knife | ||
| Salt | 1/2 Teaspoon | |
| Mint | 2 Tablespoon, chopped | |
| Mint sprig for garnish | ||
Directions
Trim the ends from the zucchini.
With a vegetable peeler or adjustable-blade slicer, shave the zucchini lengthwise into long strips (if the zucchini are wider than the peeler, first cut each lengthwise in half).
In a 1 2-inch skillet, heat the olive oil with the garlic over medium heat until the garlic is golden; discard garlic.
Increase the heat to high.
Add the zucchini and salt to the skillet and cook, stirring, 2 minutes, or just until the zucchini wilts.
Remove from heat; stir in the chopped mint.
With a vegetable peeler or adjustable-blade slicer, shave the zucchini lengthwise into long strips (if the zucchini are wider than the peeler, first cut each lengthwise in half).
In a 1 2-inch skillet, heat the olive oil with the garlic over medium heat until the garlic is golden; discard garlic.
Increase the heat to high.
Add the zucchini and salt to the skillet and cook, stirring, 2 minutes, or just until the zucchini wilts.
Remove from heat; stir in the chopped mint.
Chef
