Braised zucchini with mint and lemon Recipe - Los Angeles Times
Walk into a really hopping tapas bar in Spain or a swanky little osteria in Italy on a summer evening, and right at the front door you're likely to be confronted with a long table full of bowls of...
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Ingredients
- 2 pounds zucchini
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 2 cloves garlic, thinly sliced
- Zest of 1/2 lemon
- Salt
- 1 tablespoon chopped mint, divided
- 2 tablespoons lemon juice
- 2 tablespoons toasted pine nuts
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