Skillet Zucchini

For a vegetable side dish that satisfies, sear zucchini coins in a skillet to score a crispy texture and nutty flavor that stands up to the garlicky vinaigrette and mint garnish. Shop our farm stand vendors and Mavra’s Greek Oil for all your fixings. Serve with a glass of Sangria from Glunz Family Winery.


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  • 3 medium zucchini or about 11/2 lb. baby zucchini, ends trimmed

  • 1 teaspoon kosher salt

  • 3 tablespoons extra-virgin olive oil

  • 1 clove garlic, smashed and peeled

  • 1 – 2 tablespoon aged balsamic vinegar

  • Fresh mint leaves

  • Freshly ground black pepper


  1. Slice medium zucchini crosswise to 1/2-inch thickness or halve baby zucchini lengthwise. Toss zucchini with salt in a colander set in a bowl; let stand 20 minutes to release moisture. Spread zucchini on a kitchen towel or paper towels; top with more towels. Press gently to absorb excess moisture.

  2. In a 12-inch skillet heat olive oil and garlic over medium heat 1 to 2 minutes or until oil begins to sizzle, pressing down on garlic to release flavor. Discard garlic before it begins to brown.

  3. Increase heat to medium-high; add zucchini, stirring to coat with oil. (Be careful; mixture may spatter.) Cook, without stirring, about 3 minutes or until browned. Cook, stirring 1 to 2 minutes more until just tender. Remove pan from heat. Drizzle vinegar over zucchini. Top with fresh mint and freshly ground black pepper.

Chef's secret: Toss zucchini with salt and allow to stand for 20 minutes to coax out some of the moisture. Pat dry, then stir-fry in garlicky olive oil for crunchy squash coins to serve alongside your entree.

Tip: Sprinkle with fresh mint or basil just before serving to add another layer of garden goodness.

Recipe courtesy of Better Homes and Gardens