Fresh & Zingy: Ina Garten’s Light Zucchini Lemon Mint Recipe

Summers burst with vibrant produce, and this zucchini with lemon & mint recipe by Ina Garten delivers a refreshing twist on a classic vegetable side.

Light, zesty flavors dance across tender zucchini, creating a delightful harmony of taste sensations.

The combination of bright lemon and cool mint elevates humble summer squash into something extraordinary.

fresh ingredients sing with simple elegance, making this dish a true celebration of seasonal cooking.

Each bite promises a crisp, herbaceous experience that complements grilled meats or stands beautifully on its own.

The recipe’s simplicity belies its incredible depth of flavor, turning an ordinary vegetable into a spectacular accompaniment.

You’ll love how quickly this dish comes together, transforming your dinner table with minimal effort and maximum impact.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 170 kcal

Servings: 4

Ingredients Needed for Ina Garten’s Fresh Zucchini with Lemon & Mint

• Zucchini: Select firm, bright green zucchini with smooth skin and no blemishes for the best texture and flavor.
• Salt: Helps draw out excess moisture from zucchini, creating a crisp, refreshing salad texture.

• Lemon Juice: Adds bright, tangy freshness and helps balance the dish's richness.
• Olive Oil: Creates smooth, silky texture and carries other flavor notes beautifully.
• Black Pepper: Provides subtle heat and depth to the overall flavor profile.

• Fresh Mint: Brings a cool, aromatic brightness that complements the zucchini perfectly.
• Parmesan Cheese: Offers a salty, nutty complexity that elevates the entire dish's taste.

Tools to Sauté & Zest Zucchini Like Ina

• Mandoline: Essential for creating uniform, thin zucchini strands with its julienne setting.
• Colander: Perfect for draining and removing excess moisture from zucchini.
• Small bowl: Ideal for whisking together the vinaigrette ingredients.
• Large shallow serving bowl: Needed for tossing and presenting the final dish.
• Paper towels: Used to carefully pat zucchini dry after draining.
• Whisk: Great for blending vinaigrette ingredients smoothly.
• Grater: Helpful for preparing Parmesan cheese.
• Sharp knife: Optional for alternative cheese shaving if no mandoline available.

Cooking Instructions for Lemon Mint Zucchini

Zucchini Ribbon Salad

• Zucchini Preparation Thin, delicate ribbons transform ordinary zucchini into an elegant summer dish. Using a sharp mandoline or vegetable peeler, carefully slice zucchini into long, translucent strips. Spread ribbons on a clean kitchen towel to remove excess moisture.
• Flavor Infusion Create a bright, citrusy dressing by whisking together fresh lemon juice, extra virgin olive oil, and a generous pinch of sea salt. The key is balancing tangy and smooth elements that complement the zucchini's mild flavor.
• Herbal Accent Freshly chopped mint adds a vibrant, cooling note to the salad. Gently fold the herb into the zucchini ribbons, allowing the delicate leaves to dance among the vegetable strands. Sprinkle grated Parmesan cheese for a subtle nutty undertone.
• Final Touch Arrange the zucchini ribbons on a beautiful serving platter. Drizzle remaining dressing, scatter additional mint leaves, and finish with a light dusting of Parmesan. Let the salad rest at room temperature to allow flavors to mingle and develop a harmonious taste profile.

Tips to Keep It Light, Fresh & Zippy

• Use a sharp mandoline for uniform, delicate zucchini ribbons that absorb flavors beautifully.
• Always salt and drain zucchini to remove excess moisture, ensuring a crisp and flavorful salad texture.
• Swap mint with fresh basil or parsley for a different flavor profile that complements the zesty lemon vinaigrette.
• Experiment with alternative cheeses like pecorino romano or aged goat cheese to add depth and complexity to the dish.
• Let the salad rest at room temperature for 15-20 minutes before serving to allow flavors to meld and develop a more rounded taste experience.

How to Serve Ina Garten’s Simple Side with Flair

• Garnish with Fresh Herbs: Sprinkle extra chopped mint leaves on top for a bright, aromatic finish that adds color and freshness to the zucchini dish.
• Pair with Grilled Proteins: Serve alongside grilled chicken, fish, or lamb to create a complete Mediterranean-inspired meal that complements the zucchini's light and zesty flavor.
• Create a Summer Salad Platter: Arrange the zucchini on a large platter with other seasonal vegetables like cherry tomatoes and roasted peppers for a stunning and refreshing side dish perfect for outdoor dining.
• Serve as Elegant Appetizer: Plate the zucchini in small individual portions for a sophisticated starter that showcases the delicate texture and vibrant flavors of the dish.

How to Store and Refresh This Zucchini Dish

• Quick Chill and Store: Transfer any leftover zucchini salad to an airtight container, ensuring it's sealed tightly to maintain freshness. Refrigerate for up to 2 days, keeping the delicate mint and lemon flavors intact.
• Moisture Management: Let the zucchini sit at room temperature for 15 minutes before serving leftovers to help restore its original texture and prevent sogginess from excess liquid.
• Smart Preparation Tip: Wash and slice zucchini just before serving to maintain crisp texture and prevent unnecessary water release. Keep vinaigrette and sliced zucchini separately until ready to mix for optimal crunchiness.
• Flavor Boost Technique: If storing overnight, add fresh mint and Parmesan just before serving to preserve their vibrant taste and prevent wilting or cheese clumping.

Vibrant Zucchini With Lemon & Mint Recipe

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4.7 from 16 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s fresh zucchini with lemon & mint recipe offers a delightful Mediterranean-inspired side dish. Crisp zucchini slices marry tangy lemon and refreshing mint, creating a simple yet elegant accompaniment to many meals.

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Ingredients

Scale 1x2x3x

• 4 zucchini, medium (unpeeled, ends trimmed)
• ¼ cup (60 ml / 2 fl oz) freshly squeezed lemon juice (1–2 lemons)
• ¼ cup (60 ml / 2 fl oz) olive oil, good quality
• 1 tbsp (15 g) kosher salt (UK: 15 g coarse sea salt)
• Freshly ground black pepper, to taste
• 3 tbsps (10 g) mint leaves, fresh (julienned)
• 2 tbsps (15 g) parmesan cheese, Italian (freshly grated)
• Parmesan cheese, Italian (shaved, for serving)

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Instructions

1. Preparation: Carefully slice zucchini into delicate lengthwise strands using a mandoline with the finest julienne setting, wearing protective hand guard to avoid blade injuries.
2. Moisture Removal: Salt zucchini strands in a colander and let drain for 5-7 minutes, then thoroughly pat dry with paper towels to ensure crisp texture.
3. Vinaigrette Creation: Whisk together lemon juice, extra virgin olive oil, salt, and freshly ground black pepper in a small mixing bowl until perfectly blended.
4. Flavor Infusion: Transfer dried zucchini to a serving dish, drizzle evenly with vinaigrette, then gently toss with finely chopped fresh mint leaves and grated Parmesan cheese.
5. Final Presentation: Garnish with additional mint, cracked black pepper, and elegant Parmesan cheese shavings; allow salad to rest at room temperature for 10-15 minutes to develop a harmonious flavor profile before serving.

Notes

• Slice Carefully: Use a mandoline with extreme caution, always protecting your hand to prevent potential cuts from the sharp blade.
• Salt and Drain Technique: Salting zucchini draws out excess moisture, ensuring a crisp and fresh texture in the final dish.
• Vinaigrette Mixing Tip: Whisk lemon juice and olive oil thoroughly to create a smooth, well-integrated dressing that coats every zucchini strand.
• Resting Time Matters: Letting the salad sit for 10-15 minutes allows flavors to meld and develop, transforming simple ingredients into a memorable side dish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 170
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 16 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 13.5 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 5 mg