Mint Zucchini

9 Reviews
89% would make this recipe again

A nice side dish, that can be converted to a pasta sauce, simply by tossing it with pasta and sprinkling with grated parmesan cheese.

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Preparation : 10 min Cooking : 20 min
80 calories/serving


2 tbsp olive oil 30 mL
1 onions, finely chopped 200 g
4 zucchini, cut into 1 cm pieces 500 g
1 clove garlic, finely chopped
1/3 cup chicken broth 85 mL
2 tbsp fresh mint, finely chopped 7 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Heat the oil in a skillet over medium heat. Add the onion and zucchini and cook, stirring occasionally, until the zucchini are softened and coloured, about 8-10 min. Add a sprinkling of salt, stir in the the garlic and sauté 1 min with stirring.
  2. Turn the heat to 'low' and add the broth. Cover and cook over low heat until the zucchini is very tender, 5-10 more minutes.
  3. Stir in the herbs, adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (170 g)


% Daily Value




5 g

8 %

Saturated 0.7 g
+ Trans 0 g

3 %


0 mg


10 mg

0 %


10 g

3 %


2 g

10 %


4 g

Net Carbs

8 g


1 g

Vitamin A

25 %

Vitamin C

15 %


3 %


4 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A
Good source of  :
Source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1

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9 Reviews (9 with rating only) 89% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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