Food writer Anna Kovel came up with this vegetable 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.

Martha Stewart Living, June 2016


Recipe Summary

20 mins
1 hr 5 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.