Submitted by CSA member Marcia, whom picks up at our Clifton drop site.
This recipe can adapt to whatever amount of zucchini you have to use, and you must have fresh mint. Use a heavy skillet large enough to accommodate amount of vegetables you’re using. If necessary, make 2 batches, as crowding will lead to steaming rather than browning/caramelizing.
Olive oil for frying
4 to 6 medium zucchini, sliced into thin half-moons
2 yellow onions sliced into half-moons
3-4 cloves garlic, pressed or grated
I cup chopped fresh mint leaves, or more to taste
Heat 3-4 tbsps olive oil in skillet.
Add onions and saute for a few minutes, then add zucchini slices and saute until browned in places and caramelized.
Add garlic and stir into zucchini and onion mixture and allow to brown for a minute or two.
Add chopped mint and stir in to wilt.
Add salt and pepper to taste.
