Marinated Zucchini with Mint and Thai Basil

Marinated zucchini is one of the most delicious ways to enjoy summer squash! This one is made with a basil and mint infused olive oil. It's the perfect appetizer or side dish, and serve it with some crusty bread to soak up the flavorful oil!

📝 Ingredients

• 1 lb summer squash (zucchini, yellow squash, pattypan squash)
• 1/4 cup extra virgin olive oil, extra to cook
• 2 tbsp rice vinegar, or white/red wine vinegar
• 1 clove garlic, grated
• 1 tbsp fresh mint, chopped
• 1 1/2 tbsp fresh Thai basil (or sweet basil), chopped
• 1/2 tsp flaked sea salt, or to taste
• 1/2 tsp red pepper flakes, more to taste

👨‍🍳 Instructions

1. 1Wash the squash and trim off the stems...: Wash the squash and trim off the stems if woody, otherwise feel free to leave them. Cut them in half.
2. 2Heat a skillet over medium heat and add...: Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan. Fry the squash in a single layer (in batches as necessary) cut side down about 4 minutes until golden. Flip and cook another ~3 minutes until the backside is golden. Transfer to a large bowl. Cook additional batches until all the squash has cooked.
3. 3In a small bowl whisk together the 1/4...: In a small bowl whisk together the 1/4 cup extra virgin olive oil, rice vinegar, garlic, mint, basil, salt, and red pepper flakes. Pour over the zucchini and toss to coat.
4. 4Cover the zucchini and leave out at room...: Cover the zucchini and leave out at room temperature to marinate for 1 hour. Or, place in the fridge to marinate longer.
5. 5Serve the marinated zucchini at room temperature or...: Serve the marinated zucchini at room temperature or cold.