NONNA'S ROASTED ZUCCHINI WITH MINT & VINEGAR
A peasant style of preparing zucchini, just like Nonna would.
Provided by Deborah Mele
Categories Vegetables - Zucchini
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Place the zucchini, oil, salt, pepper, and mint in an oven-proof casserole dish, then toss to mix well.
- Roast the zucchini until very soft and beginning to brown, stirring every so often, for 1 hour.
- Remove the pan from the oven and stir in the red wine vinegar.
- Serve warm or at room temperature.
Nutrition Facts : Calories 113 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 1/2 cups, Sodium 56 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ZUCCHINI WITH VINEGAR, MINT AND GARLIC
These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.
Yield serves 6
Number Of Ingredients 6
Steps:
- Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
- Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
- Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
- Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
- Serve the grilled slices topped with strained Greek-style yogurt.
ZUCCHINI WITH VINEGAR AND MINT
Make and share this Zucchini With Vinegar and Mint recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes.
- Turn over and cook until undersides are golden brown, about 6 minutes.
- Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.
Nutrition Facts : Calories 121.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 7.6, Sodium 23.7, Carbohydrate 7.7, Fiber 2.5, Sugar 3.9, Protein 2.8
ZUCCHINI WITH VINEGAR AND MINT
Provided by Melissa Roberts
Categories Side Sauté Vegetarian Quick & Easy Zucchini Spring Summer Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
- Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.
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