Eosinophilic Esophagitis Friendly Sautéed Zucchini with Lemon and Mint
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Learn more →Ingredients
4 servings
- 1 ½ lb zucchini (about 3 medium), sliced into ¼-inch rounds
- 3 tbsp olive oil, divided
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2 garlic cloves, thinly sliced
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Pat the zucchini rounds dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the zucchini in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden. Flip and cook for 2 minutes more, until the second side is lightly golden and the rounds are just tender when pierced with a fork. Transfer to a serving plate.
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