Smashed Zucchini with Garlic, Chiles and Mint

1. 1

   Heat 1/4 cup of the olive oil in a large saucepan.

2. 2

   Add the garlic and chiles and cook over moderately high heat, stirring until the garlic is golden, about 2 minutes.

3. 3

   Add all the zucchini, cover and cook over moderately low heat, stirring frequently, until very tender and chunky, about 40 minutes.

4. 4

   Using a wooden spoon, break up any large pieces of zucchini.

5. 5

   Season with salt and pepper and stir in the remaining 2 tablespoons of olive oil.

6. 6

   Transfer to a bowl and stir in the mint and lemon juice.

7. 7

   Serve warm or at room temperature with the Moroccan Chickpea Flat Breads.

* Per serving · 4 servings · Values may vary.

No additional tips available.