Ingredients
- 3 tbsp extra virgin olive oil
- 1 large clove garlic, minced
- 3 lb baby zucchini, trimmed and halved lengthwise
- salt
- freshly ground pepper
- 3 tbsp fresh lemon juice
- 1/3 cup chopped mint
Directions
1. 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.
