Nonnas Roasted Zucchini With Mint Vinegar Recipes

MARINATED ZUCCHINI WITH MINT

Steps:

• Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
• On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

ZUCCHINI WITH VINEGAR AND MINT

Steps:

• Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
• Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

ZUCCHINI WITH VINEGAR, MINT AND GARLIC

Steps:

• Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
• 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.
• Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
• 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.
• Serve the grilled slices topped with strained Greek-style yogurt.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
• When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.