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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.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. Remove from heat; stir in mint. Transfer to a serving bowl and let stand 30 minutes, tossing occasionally. Serve at room temperature.

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