Also known as my favorite summer vegetable recipe ever, this recipe has the lucky distinction of being one of the only vegetable dishes that Danny devours. He actually asks for the stuff. If you knew how Danny was about non-meat and potatoes meals, you’d know that’s a
big huge deal. The first time I made this, I had cooked it for myself for lunch while Danny was eating plain pasta with butter and Parmesan. I convinced him to try it, and to my shock and delight, he proclaimed that it was even better than what he was eating. I let his tone of disbelief go because I was just so happy to finally have a vegetable he liked!
Mint with vegetables may seem a little weird, but when I studied abroad I traveled to Malta and they had mint in so many savory dishes and it was divine! Since then, I have been a minty veg convert! The key is not to overdo it. You want a refreshing kick, not Dentyne Ice. This simple dish will be on weekly rotation in my kitchen all summer, so I hope you love it as much me. The best part? It goes from start to finish in about 10 minutes flat!
You start by cutting off up the zucchini into half moon slices, and heating olive oil and garlic in the pan. Once the zucchini is lightly sauteed, you add the balsamic, and stir quickly so that all of the zucchini gets a nice coating. Finally, finish it off with a little water to steam the squash to tender perfection.
Right before you take it off the stove, stir in the chopped mint and feta and you’re done! If you’re really feeling fancy, you can drizzle it with a balsamic glaze or reduction. Totally not necessary, but I promise it makes you feel extra fancy.
Balsamic Zucchini with Mint
Serves 3-4 as a side
1 large zucchini or 2 small, about 1 pound.
1 teaspoon extra virgin olive oil
1/4 teaspoon fresh garlic, minced
1/4 teaspoon kosher salt, or to taste
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon chopped fresh mint
2 tablespoons crumbled feta
- Cut zucchini in half and then slice thinly, about 1/4-1/8 of an inch thick, so that they are in half moons.
- In a large pan, heat olive oil and garlic over medium high heat.
- Once the oil is hot, add the zucchini and salt and sauté until it starts to brown and starts to soften.
- Once the zucchini starts to brown, add the balsamic and stir quickly to coat. It will evaporate fairly quickly at this heat, so it is important to stir quickly so all of the squash gets coated evenly.
- Once the balsamic has evenly covered all zucchini, add 1 tablespoon of water and continue to saute until the zucchini is tender. Turn off the heat and stir in the mint and feta.
- Taste, and adjust salt accordingly.
- Transfer to a bowl and serve warm.