Quick Side: Zucchini Moons with Mint & Parsley ♥

Can something not special be special? There's absolutely nothing special about this quick side dish -- and that's what makes it special! (How weird is that?!) It's just every-day simple sautéed zucchini tossed with mint and parsley. You may well have the ingredients on hand -- if it were summer, I'd fetch both mint and parsley which thrive in the side herb garden. But it was decidedly tasty, a definite keeper.



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ZUCCHINI MOONS with MINT & PARSLEY

Hands-on time: 10 minutes plus occasional stirring
Time to table: 25 minutes
Serves 4

1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon garlic (from a jar!)
1 pound zucchini (reduced from 1 1/2 pounds) blossom and stem ends trimmed, halved, then sliced into thin half moons

Chopped fresh mint
Chopped fresh parsley
Salt & Pepper to taste

Heat oil in a large skillet on MEDIUM HIGH. Add garlic and stir to coat. Add the zucchini moons as they're prepped stirring to coat. Cook til done, stirring occasionally, allowing to brown but adjusting heat to avoid burning. Stir in mint and parsley, season to taste and serve!



A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. (c) Copyright 2007

7 comments:

Oooh, I already have mint and parsley in my garden (the benefits of living in the South) so I may have to try this combo soon!

Nothing special makes this special: now I like that!
I need this in a couple of months when zucchini is leaping into the veggie basket! Sounds really excellent.

Susan ~ Already?! That's what 400 miles will do!

Tanna ~ So silly, yes. But you know what I mean, yes?

Aren't we a few months away from zucchini?

Oh, but I disagree. Adding mint to zucchini makes it extra-special!

This is a dish just like my mother would have made—fried up zucchini with garlic, mint, and parsley. I can just about taste it right now! Thanks for reminding me of it.

My husband's comment for last night's dinner with this dish was, "That zucchini was spectacular."

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna