Zucchini and Mint
Posted by Amanda on 12 Jul 2008 at 02:00 pm | Tagged as: Vegan, Vegetables, Vegetarian
I’ll probably accidentally write this again before summer is over but nothing goes better than fresh zucchini and fresh mint. Good thing since both are more prolific than anyone really wants them to be. Hot iron skillet, onions, garlic, patience, patience, sliced squash, patience, salt and pepper, patience, lots of chopped mint and just a little more patience.
We had it with romano and tortellini this week, but it goes nicely with tofu and rice, too.
We cooked it to softness but you can leave out some of the patience and have a fresher squash and a fresher mint and call it salad. Maybe with bulgur or kasha and a bit of feta.
we made this tonight, with tofu, and it was lovely. I never would have thought of the zucchini and mint combination, but it is wonderful. I can’t wait to get more zucchini from our CSA.
Yay!
I just found a recipe for soup with buttermilk and summer squash (that is basically the recipe, that plus a blender). I can’t decide whether it is a good idea or not, but there is so much squash in my fridge right now that we’re about to find out.
Can you use a patty pan the size of a soup bowl in the same way you’d use a zuke?
why not? I often use them interchangeably. Patty pans sometimes require a bit more cooking, but otherwise, I say go for it