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10 people made this
This is a wonderful combination for mint and zucchini. This tangy dish is great as a relish for toasted sandwiches.
1/4 cup (60ml) olive oil
3 large zucchini, thinly sliced
2 cloves garlic, crushed
2 cups fresh mint leaves, finely diced
1/3 cup (75ml) distilled white vinegar
1/2 teaspoon salt
1 pinch ground black pepper, to taste
1 tablespoon olive oil, for drizzling
- Heat olive oil in a large frypan over medium high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the zucchini to stay firm and not get mushy; 3 to 4 minutes.
- Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil.
- Spoon into a jar and store covered in the refrigerator.
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