Zucchini with Vinegar, Mint and Garlic – a delicious recipe with zucchini, Extra virgin olive oil, Salt, white wine vinegar, mint, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick.
2
Arrange them side by side on a baking sheet lined with foil and brushed with oil.
3
Brush the slices generously with olive oil and sprinkle lightly with salt.
4
Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
5
Mix the vinegar with the mint and garlic and brush a little onto each slice.
6
Serve at room temperature.
7
Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
8
Serve the grilled slices topped with strained Greek-style yogurt.
97
kcal
Calories
20
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 large zucchini (weighing about 2 pounds), Extra virgin olive oil, Salt, 2 tablespoons white wine vinegar, and more.
Yes, Zucchini with Vinegar, Mint and Garlic falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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