Minted zucchini is a lovely and simple vegetable dish, and it’s a perfect side for grilled lamb or fish. It’s a wonderful addition to your plate for a Mediterranean-inspired meal. This pairing is especially great in the summer, when zucchini and mint are freshest and might pop up in your CSA basket. You could use any cooking oil in this recipe, but the coconut oil flavor is really complementary in this dish.
Featured Ingredients
Zucchini is a super nutrient-dense food, particularly rich in beneficial phytonutrients, including polyphenols and carotenoids, vitamin C, vitamin B6 (pyridoxine), and vitamin B7 (biotin). The peel of this veggie has as much as 10 times more carotenoids than the flesh, so it’s best to eat the entire veggie, peel and all.
Spearmint is a super nutrient-dense food, particularly rich in iron, manganese, and polyphenols. Dried spearmint is conveniently available year-round and is a simple and easy way to boost the nutrient density of any meal.
Not only is coconut extremely versatile, it is also the top food source of medium chain triglycerides (MCTs) – a beneficial type of saturated fat associated with treating epilepsy, increasing insulin sensitivity, improving memory and cognition in Alzheimer’s patients, improving exercise performance, and boosting gut health.
Minted Zucchini
Ingredients
- 2 medium zucchini halved and sliced into ¼” semicircles
- 2 tablespoons fresh mint chopped
- 1 tablespoon coconut oil
Instructions
- Heat a skillet over medium heat. Add coconut oil and zucchini.
- Saute zucchini until soft and just starting to brown, about 5-6 minutes, stirring frequently.
- Add mint and continue to cook for 1 minute.
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