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"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of my favorite combos." Halved baby zucchini are pleasantly crisp-tender when sautéed, but the dish is equally delicious made with "adult" zucchini. More Vegetable Dishes

September 2009

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Credit: © Earl Carter

Recipe Summary test

total:
20 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant but not browned, about 30 seconds. Add the zucchini, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the lemon juice and transfer the zucchini to a bowl. Stir in the mint and serve.

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