Zucchini with Basil, Mint & Lemon


Serves 6 as a side dish

8 small zucchini

1 garlic clove, un-peeled and crushed with the back of a knife

handful fresh basil leaves, chopped (plus a couple more for garnish)

handful fresh mint leaves, chopped (plus a couple more for garnish)

Juice of one lemon

2 tablespoons olive oil

1 teaspoon fine grain sea salt

Ground black pepper to taste


In a small bowl (or a mason jar) combine lemon juice, olive oil, basil, mint, garlic, salt and pepper. Set aside.

Rinse the zucchini under cold water and cut off the ends. Cut zucchini in half, then cut half into four wedges (you should get 8 wedges per zucchini).

Bring a large pot of salted water to a boil. Add zucchini wedges and cook for 4 to 5 minutes max (the zucchini should retain their crunchiness and a little bit of bite, do not overcook it.)

Drain in a colander and run under cold water to stop the cooking; drain again. Transfer to a bowl and refrigerate until ready to serve.

When ready to serve (if the zucchini have released some water while cooling, discard it); then pour dressing over zucchini, gently toss, sprinkle with remaining basil and mint and serve.