Zucchini With Mint

Name: Zucchini With Mint
Prep time: 15

5 out of 5 stars (based on 9 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This recipe combines Zucchini...

12 small zucchini, washed, topped and tailed
2 tablespoons extra virgin olive oil
2 scallions white parts only, julienned
Juice of ½ lemon, to taste (optional)
½ tablespoon chopped flat leaf parsley
1 tablespoon chopped mint
Sea salt, to taste

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Nutrition Facts

Calories

125 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

13 g

Sugar

9 g

Fiber

4 g

Protein

5 g

Sodium

878 mg

Directions

Cut the zucchini into quarters lengthwise, then across into ½ - ¾-inch long chunks. If you cannot get small zucchini, try 8-10 large ones.
Heat the olive oil in a wide skillet over medium-high heat. When the oil starts to shimmer, add the scallions. Sautee until they soften, then add the zucchini and a pinch of sea salt.
Turn the heat to medium and sauté the zucchini until they have softened and have started to turn golden. This will take about 15-20 minutes. Check for seasoning and, if desired, add the lemon juice to taste. Sprinkle with the chopped mint and parsley. Cook one more minute for the flavors to blend. Serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society