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.
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
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.
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.
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