Zucchini with Chiles and Mint
Food writer Anna Kovel came up with this recipe as a way to use the small zucchini attached to the zucchini blossoms she bought at the market. "This sort of kitchen economy is always important, and especially so when you have a small European refrigerator," she says. If you can't find small zucchini, slice larger ones crosswise into 1/2-inch pieces after boiling.
- Total Time:
- Yield: Serves 4 to 6
Source: Martha Stewart Living, June 2016
- Coarse salt
- 6 small green, golden, or ridged zucchini (4 ounces each)
- 3 tablespoons extra-virgin olive oil
- 2 large cloves garlic, smashed
- 2 small fresh chiles, such as Fresno, halved crosswise, seeded if desired
- 1 cup dry white wine, such as Falanghina or Pinot Grigio
- 2 tablespoons balsamic vinegar
- 4 small sprigs mint
Bring a pot of salted water to a boil. Add whole zucchini and cook until a fork inserted in thickest parts meets little resistance, about 8 minutes; drain. When cool enough to handle, cut into 1-inch rounds.
Heat oil with garlic and chile in a large skillet over medium, stirring occasionally. When garlic is pale golden (about 3 minutes), remove from heat and carefully add wine (it will splatter). Return to medium and cook at a gentle simmer until liquid is reduced to 2/3 cup, about 11 minutes. Stir in vinegar and 2 teaspoons salt; bring to a boil and add zucchini, tossing to coat. Simmer over medium-high, stirring occasionally, until zucchini is soft and has absorbed some of sauce, about 3 minutes.
Remove from heat; stir in mint. Transfer to a serving bowl and let stand 30 minutes, tossing occasionally. Serve at room temperature.