While on the lookout for a new side dish, I found this gem by The Paleo Mom. Minted zucchini. It seemed light yet filling. I always like to find delicious recipes where vegetables take the spotlight.
2 medium zucchini, halved and sliced into ¼” semicircles
2 Tbsp fresh mint, chopped
1 Tbsp coconut oil
1. Heat a skillet over medium heat. Add coconut oil and zucchini.
2. Sautee zucchini until soft and just starting to brown, about 5-6 minutes, stirring frequently.
3. Add mint and continue to cook for 1 minute. Serve!
Best part, hands down, is the ease of this recipe. 3 ingredients, 3 steps. I actually dug out my spiral slicer for this one. I use a Paderno slicer that I bought for about $30 on Amazon. One of my favorite kitchen gadgets. I really dig veggie “noodles,” so I thought I’d try a spiral spin on this recipe. I also set aside some “noodles” and added some s&p and garlic. Both zucchini “noodle” versions turned out great. This recipe could be used as a fresh ending to a meal or even just as a snack. The mint and zucchini go together surprisingly well. I feel like the only way to describe it is clean and fresh. Refreshing I suppose. I will most definitely be making this one again. It’s a minty win!