Wednesday, May 5, 2010

Sauteed Zucchini with Mint

Lately, I've had a thing for fresh veggies seasoned with mint.  There's something about the clean, bright flavor of mint that makes almost any garden vegetable taste like spring.  I cooked this zucchini as a side dish for the fennel and coriander crusted pork loin chops that we ate for dinner tonight.  Crisp-tender bites of zucchini gently kissed with a mint infused butter.... yeah, I know that sounds good.  And it tasted even better.  But, for whatever reason, I just couldn't get my darling daughter to eat a bite.  Oh well.  She's only 5.  There's still plenty of time to convince her that zucchini is delicious.  Actually, did she put one teeny tiny sliver of zucchini into her mouth before running to the garbage can to spit it out while exclaiming that it was the worst thing she had ever eaten.  She is very dramatic and will probably grow up to win a Tony Award someday.  But still, no dessert for her tonight!  I assure you, this zucchini will not be the worst thing you have ever eaten.  I promise.

Oh, and in case you're wondering, I plan to post the recipe for the aforementioned fennel and coriander crusted pork loin chops.  Probably tomorrow or the day after.  Stay tuned!

printer friendly recipe

1 1/2 tablespoons unsalted butter
2 tablespoons chopped red onion
2 medium sized zucchini, cut into bite size chunks (leave the peel on)
1 teaspoon dried mint or 2 teaspoons finely chopped fresh mint
1 teaspoon white balsamic vinegar
pinch of sea salt

Melt the butter in a saute pan over medium heat.

Add the red onion and saute for two minutes.

Add the zucchini and saute for a few minutes, until the zucchini begins to soften but isn't mushy.  You're going for al dente here.  Four or so minutes should be perfect.

Add the mint.  Drizzle on the vinegar.  Mix well.

Season with the salt.

Pour into a serving bowl and serve while warm.

Serves 4.


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