Zucchini with Mint and Parsley


  • 4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh mint (half a bundle)
  • 1/2 cup chopped flat leaf parsley leaves (a couple of handfuls)
  • Kosher salt and pepper


Heat a large skillet over medium heat. Cut zucchini into 1/4-inch slices. Add the EVOO, garlic, and zucchini to pan and sauté for 7-8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender. Add mint, parsley, salt, and pepper, and cook 1 minute longer. Remove from heat and serve.

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