• Healthy
• Make-Ahead
• Staff Favorite

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 large garlic cloves, minced
3. 2 dried red chiles, stemmed and chopped
4. 8 small zucchini (2 1/2 pounds),
5. 4 thinly sliced and 4 thickly sliced
6. Salt and freshly ground pepper
7. 3 tablespoons finely chopped mint
8. 2 tablespoons fresh lemon juice
9. Moroccan Chickpea Flat Breads, for serving 

Directions

1. Heat 1/4 cup of the olive oil in a large saucepan. Add the garlic and chiles and cook over moderately high heat, stirring until the garlic is golden, about 2 minutes. Add all the zucchini, cover and cook over moderately low heat, stirring frequently, until very tender and chunky, about 40 minutes.
2. Using a wooden spoon, break up any large pieces of zucchini. Season with salt and pepper and stir in the remaining 2 tablespoons of olive oil. Transfer to a bowl and stir in the mint and lemon juice. Serve warm or at room temperature with the Moroccan Chickpea Flat Breads.

Make Ahead

The zucchini can be refrigerated for 2 days. Bring to room temperature and stir in the mint and lemon juice just before serving.