Slowly braised, zucchini turns rich, silky, and absolutely delicious. Just as nice at room temperature if you want a cool dinner.
|2 lb||zucchini (ends trimmed)|
|2 T||olive oil (extra-virgin)|
|1 c||onion (finely diced)|
|2 clv||garlic (thinly sliced)|
|2 t||lemon zest|
|1 t||salt (plus more to taste)|
|1 T||mint (fresh, chopped, divided)|
|2 T||lemon juice|
|2 T||pine nuts (toasted)|
Slice zucchini into quarters lengthwise, then in half crosswise for spears 2-3 inches long.
Heat the olive oil over medium low in a large skillet. Add the onion and sauté for 3-4 minutes, until soft and fragrant. Add the zucchini, garlic, lemon zest, salt, 1 teaspoon of the mint, and 2 tablespoons of water. Toss well. Cover the skillet and reduce the heat to low. Cook, stirring occasionally, until the zucchini is very tender and almost translucent, about 25 minutes.
Raise the heat to high, remove the lid, add the lemon juice, and bring to a simmer. Remove from heat and allow to rest for a few minutes. Stir in the rest of the mint and add more salt or lemon juice as needed. Sprinkle with the toasted pine nuts and serve still warm or at room temperature.