Sautéed Zucchini with Lemon And Mint
Sautéed zucchini with lemon and mint is a quick and easy recipe, fresh, light, and full of flavor, perfect as a simple vegan and gluten free side dish.
Equipment
- 1 Pan
Ingredients
- 600 grams Zucchini
- 2 tbsp Fresh Lemon Juice
- 1 clove Garlic
- 10 leaves Fresh Mint
Instructions
- Wash the zucchini and slice them into even rounds.
- Heat the olive oil in a large pan over medium heat.
- Add the garlic and cook for about 1 minute, until fragrant but not browned.
- Cut the mint into chiffonade ( or finely chop) and leave it aside.
- Add the zucchini and sauté for 8–10 minutes, stirring occasionally, until tender and lightly golden.
- Season with salt and black pepper.
- Add the lemon juice and mint, then cook for another 1–2 minutes, until the lemon juice slightly reduces and coats the zucchini.
- Finish with fresh mint and serve immediately.
For chiffonade, stack and roll the mint leaves, then slice into thin ribbons. This keeps the flavor light and fresh.
Nutrition
Serving: 150gCalories: 28kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 12mgPotassium: 403mgFiber: 2gSugar: 4gVitamin A: 306IUVitamin C: 30mgCalcium: 26mgIron: 1mg