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Zucchini with Chiles and Mint

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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.

Source: Martha Stewart Living, June 2016
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