Zucchini with Olive Oil and Mint Calories

Zucchini with olive oil and mint can be served warm, at room temperature, or chilled. It is often served cool as a vegetable side, and resting it before serving gives the mint and olive oil time to flavor the zucchini.

Zucchini with olive oil and mint pairs well with grilled fish, chicken, rice, or crusty bread. For a simple meat-free meal, serve it with chickpeas or a bowl of yogurt and lemon.

Yes, dried mint works in zucchini with olive oil and mint, though its flavor is more concentrated than fresh mint. Add a small amount toward the end of cooking; fresh mint can be stirred in just before serving.

Keep zucchini with olive oil and mint from turning mushy by cutting the zucchini into fairly large pieces and simmering it gently. Check it early and stop cooking as soon as the pieces are tender but still hold their shape.

Yes, zucchini with olive oil and mint can be made ahead and served chilled or at room temperature. Let it cool, refrigerate it in a covered container, and bring it out shortly before serving so the olive oil is not overly firm.

Zucchini with olive oil and mint keeps for about 3 days in a covered container in the refrigerator. Chill it promptly after cooking, and use a clean serving utensil to avoid introducing food scraps.

Yes, you can freeze zucchini with olive oil and mint, but the zucchini may become soft and watery after thawing. Freeze it in an airtight container and thaw it in the refrigerator; it is best served fresh when texture matters.

No, zucchini does not need peeling for zucchini with olive oil and mint. Wash it well, trim the ends, and cook it with the skin on to help the pieces keep their shape; peel only if the skin is unusually tough.

Yes, zucchini with olive oil and mint can be made without onion. The result will taste more simply of zucchini, olive oil, and mint; add a little garlic or lemon if you want extra flavor without using onion.