Zucchini Confit with Mint & Almonds


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This recipe pre-dates my 5 Ingredients philosophy.

Zucchini Confit with Mint & Almonds

From Stonesoup

Inspired by Sam & Sam Clarkes treasure of a book ‘Moro East.’

This is truly a versatile side dish, I’ve tried it with BBQ pork cutlets marinated in fennel seeds and garlic to good effect. But I think it went even better with the snapper wrapped in foil and BBqed that we had for dinner last night. Either way I’m looking forward to tucking into the leftovers. Who knows? They may even end up being reincarnated as a sauce for pasta if they don’t find a cute poached egg or a hunk of feisty goats cheese to settle down with in the mean time.

I know it seems like a lot of zucchini for a side dish for four people. I almost reduced the quantity myself, but once they’ve reached their buttery melt-in-the-mouth goodness, you’ll be surprised how quickly they disappear.

Serves 4
1/3C extra virgin olive oil
1kg (2lb), approx 8 medium zucchini (courgettes), thinly sliced into rounds
2 cloves garlic, peeled & finely sliced
½ bunch mint, leaves picked
pinch dried chilli flakes, optional
100g (3 1/2oz) – a big handful – whole almonds, roasted

1. Place oil in a large frying pan over a medium heat.

2. Add zucchini and cook stirring occasionally for approx 10 minutes.

3. Add garlic and half the mint leaves and chilli, if using and cook for another 10-15 minutes or until zucchini are buttery and tender but still holding their shape. Season well.

4. Serve either warm or at room temperature with remaining mint sliced and tossed through and toasted almonds sprinkled over.

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