My F&W
quick save (...)

Smashed Zucchini with Garlic, Chiles and Mint

  • SERVINGS: MAKES ABOUT 4 CUPS
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Jamie Oliver prefers using small zucchini for this fantastic spread, which he serves with toasted flat breads or over pasta. He also mixes it with ricotta as a filling for ravioli.

Plus: More Appetizer Recipes and Tips

  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), 4 thinly sliced and 4 thickly sliced
  5. Salt and freshly ground pepper
  6. 3 tablespoons finely chopped mint
  7. 2 tablespoons fresh lemon juice
  8. Moroccan Chickpea Flat Breads, for serving
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.