Total time: About 1 hour
Serves: 4 to 6
2 pounds zucchini
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2 tablespoons olive oil
1 cup finely diced onion
2 garlic cloves, thinly sliced
Zest of ½ lemon
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
Cut the ends from the zucchini, slice in quarters lengthwise, then cut the quarters in half crosswise to get large pieces of zucchini about 2 to 3 inches long.
In a heavy-bottomed skillet, warm the olive oil and onion over medium-low heat until the onion softens and becomes fragrant, three to four minutes. Add zucchini, garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini are extremely tender and almost translucent, about 25 minutes. There should be some liquid in the bottom of the pan.
Remove lid, add lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini reach a warm room temperature, stir in remaining 2 teaspoons mint and pine nuts. Taste and add more salt and lemon juice, if necessary. Serve warm or at room temperature.
Per serving, based on 6 servings: 96 calories; 3 grams protein; 9 grams carbohydrates; 7 grams fat (1 saturated); 0 cholesterol; 400 milligrams sodium; 2 grams fiber.