Braised Zucchini with Mint and Lemon

I know my excitement over zucchini will wane, probably in about a month and a half.  But these days, I have all kinds of plans for zucchini: pickles, stuffed zucchini, zucchini with scrambled eggs and goat cheese, and this zucchini recipe which sounds so intriguing.  Hope you are enjoying the first days of summer.  We are trying to make time here for some afternoon swims in the creek during these first hot days.

—Jenna Muller


2 lbs. zucchini

2 tablespoons olive oil

1 cup finely diced onion

2 cloves garlic, thinly sliced

zest of 1/2 lemon


1 tablespoon chopped mint, divided

2 tablespoons lemon juice

2 tablespoons toasted pine nuts


Cut the ends from each zucchini and slice it in quarters lengthwise and then cut the quarters in half crosswise.  You want large pieces about 2 to 3 inches long.  Warm the olive oil and onion in a heavy bottomed skillet over medium low heat until the onion softens and becomes fragrant (3 to 4 minutes).  Add the zucchini, garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine.  Reduce heat to low and cover.  Cook, stirring occasionally until the zucchini is extremely tender and almost translucent (about 25 minutes).  Remove the lid, add the lemon juice, and increase heat to high.  When the liquid begins to bubble, remove the pot from the heat and set aside uncovered.  When the zucchini is at warm room temperature, stir in the rest of the mint and the pine nuts, and then taste and add more salt and lemon juice if needed.  Serve warm or at room temperature.

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