Zucchini with Peppermint (Curcurica kin Menta)

Zucchini with Peppermint (Curcurica kin Menta)
Photo by Randy Mayor

Ingredients

  • 5 cups cubed zucchini (about 2 pounds)
  • ¼ teaspoon sea salt
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 sheets pane carasau (Sardinian music bread), each broken into 3 pieces
  • 2 tablespoons torn mint leaves
  • 1 tablespoon finely chopped green onion tops
  • 6 tablespoons freshly crumbled ricotta salata cheese
  • + 2 more ingredients
    • 1 tablespoon chopped fresh flat-leaf parsley
    • Mint sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with chee...

View full recipe at My Recipes

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