Minted Marinated Zucchini

For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side.

Step: 1

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator.

Per Serving: 24 calories; protein 0.4g; carbohydrates 1.2g; fat 2.2g; sodium 39.5mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .