Squashed Mint

Squash is one of those thing that I can take or leave. Never really been too passionate about it. But I found a recipe in one of my ancient cookbooks and the bog mint has been going nuts in my pond… so it was time to adapt, overcome and conquer. The recipe actually made the zucchini taste “crunchy” and the flavor was spot on.

Zucchini Strands with Mint


1 pound of zucchini
1/2 tsp salt
1 tbsp olive oil
1 clove of garlic, finely chopped
3 tbsp bog mint, finely chopped (other fresh mint will probably work!)
Black pepper ground to taste


Cut the stems and bottom tips off the squash and slice them on a mandoline or other similar device to create spaghetti strands. Toss the strands with the salt and put in a colander to rest for about 15 minutes. Give a little squeeze with your hands to remove the rest of the moisture (should yield about a 1/2 cup). Heat large skillet over medium low heat and add olive oil. Add the garlic and stir until it doesn’t “smell harch”, but hasn’t begun to brown (about a minute). Add the zucchini and mint and toss until just heated through. Season with pepper and serve immediately. A dash of lemon juice may brighten things, but I am not inclined to jack with this just yet.


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