Sautéed Zucchini with Fresh Mint

In this Sicilian-inspired recipe, fresh mint adds a surprising flavor element to mild zucchini. It’s a refreshing way to make good use of two abundant garden goods. Simple sautéed zucchini with fresh mint is a great go-to side dish for late summer and beyond.

Vary this super-simple recipe by swapping in one yellow summer squash for one of the two zucchini, or another summer squash like pattypan.

Why I love this recipe (and hope you will, too)

• It’s a simple way to present zucchini, an abundant vegetable, any time of year.
• My palate appreciates the surprising lift of mint with the mild flavor of zucchini.
• It makes good use of mint when you have a bunch that needs using up while it’s fresh.

What kind of mint should be used?

Spearmint is the variety most often recommended to use in dishes. If you have other fresh mint, like peppermint, growing in abundance, feel free to swap it in. Peppermint is sharper and more assertive than spearmint, because it contains menthol. Learn more about the varieties of mint and how best to use them in recipes.

Explore more …

• Potato and Zucchini Casserole with Lots of Scallion
• Roasted Zucchini and Summer Squash
• Zucchini Noodles with Fresh Corn & Bell Pepper
• 5-Ingredient Vegan Baked Polenta & Zucchini Casserole

Continue to Content

Yield: 4 to 6

Sautéed Zucchini with Fresh Mint

Print

In this Sicilian-inspired recipe, the surprising flavor of mint contrasts with mild zucchini. 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 long, narrow zucchinis, about 1 pound total (or see variation)
• Several sprigs of fresh mint, preferably spearmint (though any variety you prefer is fine), as much as desired
• A few sprigs parsley
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 to 1 lemon, to taste
• Salt and freshly ground pepper to taste

Instructions

1. Cut the zucchinis into 1/8-inch-thick slices.
2. Finely chop about 1/4 cup mint leaves; leave some leaves whole for finishing the dish (as many as you’d like). 
3. Finely chop a few sprigs’ worth of parsley.
4. Heat the olive oil in a wide skillet or stir-fry pan. Add the zucchini and sauté over medium-high heat, stirring often, until golden-brown on both sides, about 8 minutes.
5. Stir in the chopped mint and parsley and sauté for a minute or so longer. 
6. Remove from the heat. Add lemon juice, salt, and pepper to taste. Serve at once.

Notes

Variation: Swap in one yellow summer squash (or other summer squash like pattypan) for one of the zucchini.

All photos in this post: Bigstock

See lots more plant-forward salads & sides.