Ina Garten’s Fresh Zucchini with Lemon & Mint is made with zucchini, lemon juice, olive oil, fresh mint, and Parmesan cheese. This delicious zucchini recipe creates a refreshing and light side dish that takes about 15 minutes to prepare and can serve up to 4 people.
This Fresh Zucchini with Lemon & Mint Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 4 medium zucchini / courgettes, unpeeled, ends trimmed
- 1 tablespoon kosher salt (UK: 15g coarse sea salt)
- ¼ cup (60ml) freshly squeezed lemon juice (1–2 lemons)
- ¼ cup (60ml) good olive oil
- 3 tablespoons (10g) julienned fresh mint leaves
- 2 tablespoons (15g) freshly grated Italian Parmesan cheese
- Shaved Italian Parmesan cheese, for serving
- Freshly ground black pepper, to taste
How To Make Fresh Zucchini With Lemon & Mint?
- Prepare the zucchini/courgettes: Use a mandoline on the finest julienne setting to cut the zucchini lengthwise into long strands. (If your mandoline doesn’t have a hand guard, use a towel to protect your hand.) Place the strands in a large colander, toss with 1 tablespoon of salt, and leave to drain for 5 minutes.
- Make the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, 1 teaspoon salt (UK: 5g), and ½ teaspoon black pepper. Set aside.
- Assemble the dish: Carefully pat the zucchini dry with paper towels and transfer to a large, shallow serving bowl. Drizzle with enough vinaigrette to moisten the zucchini. Add 2 tablespoons of the mint and the grated Parmesan cheese, and toss well to combine.
- Finish and serve: Sprinkle the dish with freshly ground black pepper, the remaining tablespoon of mint, and some shaved Parmesan. Serve at room temperature for the best flavor.
Recipe Tips:
- Use fresh ingredients: Always choose fresh zucchini, lemons, and mint for the best taste. Fresh is always better!
- Salt the zucchini: Salting helps remove extra water from the zucchini, so the dish doesn’t get too watery. Let it sit for at least 5 minutes.
- Dry the zucchini: After draining, make sure to pat the zucchini dry. This keeps it crisp and helps the dressing stick.
- Taste the dressing first: Before adding the vinaigrette, taste it to make sure it’s just right. You might need a little more lemon or salt.
- Room temperature is best: The dish tastes even better when served at room temperature. Let it rest for a few minutes before serving to enhance the flavors.
How To Store Leftovers?
- Refrigerate: First, let the leftover Fresh Zucchini with Lemon & Mint cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (about 250g)
- Calories: 98 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 308mg
- Potassium: 530mg
- Total Carbohydrate: 7g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 2g
Try More Ina Garten Recipe:
- Ina Garten Roasted Broccolini & Cheddar
- Ina Garten Seared Salmon With Spicy Red Pepper Aioli
- Barefoot Contessa Eggplant Dip
- Ina Garten Basil Scalloped Tomatoes
Ina Garten Fresh Zucchini With Lemon & Mint
Description
Ina Garten’s Fresh Zucchini with Lemon & Mint is made with zucchini, lemon juice, olive oil, fresh mint, and Parmesan cheese. This delicious zucchini recipe creates a refreshing and light side dish that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the zucchini/courgettes: Use a mandoline on the finest julienne setting to cut the zucchini lengthwise into long strands. (If your mandoline doesn’t have a hand guard, use a towel to protect your hand.) Place the strands in a large colander, toss with 1 tablespoon of salt, and leave to drain for 5 minutes.
- Make the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, 1 teaspoon salt (UK: 5g), and ½ teaspoon black pepper. Set aside.
- Assemble the dish: Carefully pat the zucchini dry with paper towels and transfer to a large, shallow serving bowl. Drizzle with enough vinaigrette to moisten the zucchini. Add 2 tablespoons of the mint and the grated Parmesan cheese, and toss well to combine.
- Finish and serve: Sprinkle the dish with freshly ground black pepper, the remaining tablespoon of mint, and some shaved Parmesan. Serve at room temperature for the best flavor.
Notes
- Use fresh ingredients: Always choose fresh zucchini, lemons, and mint for the best taste. Fresh is always better!
- Salt the zucchini: Salting helps remove extra water from the zucchini, so the dish doesn’t get too watery. Let it sit for at least 5 minutes.
- Dry the zucchini: After draining, make sure to pat the zucchini dry. This keeps it crisp and helps the dressing stick.
- Taste the dressing first: Before adding the vinaigrette, taste it to make sure it’s just right. You might need a little more lemon or salt.
- Room temperature is best: The dish tastes even better when served at room temperature. Let it rest for a few minutes before serving to enhance the flavors.
Ina Garten Fresh Zucchini With Lemon & Mint