Smashed Zucchini with Garlic, Chiles and Mint

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.

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  • Servings: MAKES ABOUT 4 CUPS

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

How to make this recipe

  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.

Contributed By Published February 2001

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