Marinated Zucchini

    25 minutes

    This is a wonderful combination for mint and zucchini. This tangy dish is great as a relish for toasted sandwiches.

    10 people made this

    Serves: 32 

    • 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

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. 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.
    2. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil.
    3. Spoon into a jar and store covered in the refrigerator.

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    Reviews in English (10)


    I had mint and zucchini that I needed to use, and I have to admit that I made a half batch of this as an expirement - because I was a little afraid I would hate it. I love it! I sliced the zucchini a little thicker so it wouldn't get too soft. Excellent, interesting, and refreshing! I'm so glad I tried it. Thanks for the recipe, a keeper!  -  09 Jun 2008  (Review from Allrecipes USA and Canada)


    This tasted like pickles, which was great for sandwiches!  -  18 Jul 2011  (Review from Allrecipes USA and Canada)


    If you can cook the zucchini in a grill pan the better. You need high heat and brown/sear marks on them and they should not be overcooked. They need to have a tender crunch to them. If you dont like mint, then this recipe is NOT for you.  -  13 Aug 2009  (Review from Allrecipes USA and Canada)