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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.
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