Gluten Freebird

These days, it’s a race against time to enjoy tomatoes, zucchini, and other summer lovers before they’re gone. I have heard magical rumors of people who have more zucchini than they can possibly use. I am not one of those people. I happily buy as much as I can eat when I spot it at the market and love when it arrives in our CSA.

I’m also trying to use mint, which is one massive bush if left to its own devices with a bit of water and space. My mint has become a life force, so I’m happy to make mint tea and anything else I can think up, including this braised zucchini dish.

It’s all the flavors of summer — light lemon, mint, the crunch of pine nuts.

In short, it’s delicious.

Braised Zucchini with Mint and Lemon

(Adapted from LA Times)
Makes 6 servings

2 lbs zucchini
2 tbs olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
Salt
1 tbs chopped mint, divided
2 tbs lemon juice
2 tbs toasted pine nuts

Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and the quarters in half crosswise. You’ll have large pieces of zucchini about 2 or 3 inches long.

In a heavy-bottomed skillet or Dutch oven, heat the olive oil and add onion over medium-low heat until soft and fragrant, 3 to 4 minutes.

Add the zucchini, garlic, lemon zest, 1 tsp each of salt and mint and 2 tbs of water, stirring well to combine.

Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.

Remove the lid, add the lemon juice and increase heat to high. When the liquid reaches a boil, remove from heat, and set aside uncovered. When it’s cooled to warm room temperature, stir in the pine nuts and remaining mint, then taste and adjust salt and lemon juice if necessary. Serve warm or at room temperature.