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Easy vegan zucchini recipe with mint is a real life saver for me.
When I come home late from work or whem I am in a hurry, I prepare this very delicious zucchini recipe with olive oil quickly.
As you know, turkishfoodpro.com is not a vegan-cuisine specific blog.
But in Turkish cuisine there are several very tasty vegan food recipes that I like to cook and share with you.
One of the best particularities of this easy vegan zucchini recipe with mint is that it’s easily doable with ingredients findable in almost every cuisine.
It’s not demanding and very nutritious in the same time.
If you have some zucchini and olive oil in your kitchen then start preparing this vegan recipe easy and healthy version with me.
Let’s get started 👇👇👇
Easy Vegan Zucchini Recipe With Mint: What Kind of Meal Is That?
Looking for a quick and delicious vegan dish that celebrates the summer harvest?
Try my easy vegan zucchini recipe with mint!
This simple yet flavorful dish will have your taste buds dancing with joy.
All you need are some fresh zucchinis, a handful of pantry staples, and a little bit of love to whip up this delightful meal.
To start, slice your zucchinis into thin rounds and toss them in a zesty mixture of olive oil, minced garlic, salt, and pepper.
Then, lay them out on a baking sheet and pop them in the oven until they’re beautifully roasted and tender.
The result?
Crispy-on-the-outside, tender-on-the-inside zucchini medallions that are bursting with flavor.👌👌👌
Serve them as a side dish, toss them with pasta, or pile them on a sandwich – the possibilities are endless!
This vegan zucchini recipe is not only easy to make but also a fantastic way to savor the freshness of summer.
Give it a try, and you’ll see how something so simple can be so incredibly tasty!
Easy Vegan Zucchini Recipe Preparation Steps
PIN THIS EASY VEGAN ZUCCHINI RECIPE TO SAVE IT FOR LATER 👇👇👇
STEP 1. Wash the zucchinis and slice them very thinly with help of a vegetable peeler.
Continue peeling them until you see the zucchini kernels.
STEP 2. Cook the fresh onions.
Place hem into the pan and add 1/2 tea glass of olive oil.
Add 4-5 clove of garlic and cook them together during 5 minutes.
STEP 3. Cook the rice.
Add washed, rested in boiled water during 15 minutes and drained 1/2 tea glass (62 ml) of rice into the pan.
Continue cooking them for 5 more minutes with rice.
Add 1 tea glass of boiled water (125 ml) into it.
Minimize the heat to minimum and cook the rice for 5 more minutes.
STEP 4. Cook the zucchini.
vegan-zucchini-recipes
Add very thinly sliced zucchinis into the pan.
Blend zucchinis, rice, onions and olive oil gently.
Don’t forget that zucchinis get cooked quickly and be sure not to burn them in this step.
Add 1/2 lemon’s juice.
Add 20 gr. of chopped dill (optional)
Add 1 dessert spoon of salt.
Cook for 15 minutes on medium-low heat.
Step 5. Make It Rest
You may serve this very delicious dish both warm or cool.
Rest it for 15 minutes.
STEP 6. Serve It.
Before serving you may add 1/2 tea glass of olive oil and 2 pinches of dry minth on it.
(Minth gives so delicious aroma to this healthy vegan zucchini recipe 👌👌👌)
Your easy vegan zucchini is ready 😎😋😊
5 Pro Tips To Make The Easy Vegan Zucchini
1.Properly prepare the zucchini: Before cooking, it’s important to properly prepare the zucchini.
Wash it thoroughly, trim the ends, and consider removing the seeds if they are large and watery. This will help prevent excess moisture in the dish and ensure better texture and flavor.
2. Use high-quality olive oil: Since olive oil plays a prominent role in the recipe, opt for a good-quality extra virgin olive oil.
Its fruity and robust flavor will enhance the taste of the zucchini.
Drizzle the olive oil generously over the zucchini before and during cooking for a delicious result.
3. Season well: Don’t be shy with the seasoning.
Zucchini benefits from a generous amount of seasoning to bring out its natural flavors.
Along with salt and pepper, consider adding herbs like fresh thyme, rosemary, or oregano for extra depth of flavor.
Sprinkle the seasoning evenly over the zucchini while cooking.
4.Cook at high heat: When cooking zucchini with olive oil, it’s best to use high heat.
This helps to quickly sear the zucchini, creating a nice caramelization and preventing it from becoming too soft and mushy.
Cooking over high heat also allows for a shorter cooking time, which helps retain the zucchini’s texture and freshness.
5. Don’t overcook: Keep your eyes on the cooking time to avoid overcooking the zucchini.
Overcooked zucchini can become mushy and lose its vibrant color.
Aim for a slightly tender texture with a hint of crunch.
Cooking for a few minutes on each side should be sufficient, depending on the thickness of your zucchini slices.
By following my pro tips, you’ll be able to create an easy vegan zucchini recipe with olive oil that is flavorful, well-seasoned, and showcases the natural goodness of the zucchini. 👌👍
Easy Vegan Zucchini Recipe With Mint Healthy Version: What You Can Serve With It?
This vegan zucchini recipe healthy version prepared with olive oil and minth is one of the best zucchini recipes ideas.
Some cooks prefer to serve it as main dish and some like me prefer to serve it as a side dish.
If you wish to serve it as a side dis you may choose to cook vegan main dishes recipes for example chickpea curry or baked tomatoes and onion gratin.
If you serve it as main course you may complement the menu with piyaz Turkish white bean salad and easy vegan pumpkin pie.
FAQs About Easy Vegan Zucchini Recipe With Mint and Olive Oil
- What’s the optimal zucchini variety to use for this dish?
- You can use the typical green zucchini as the most popular choice, but yellow or other types can also be prefered.
- Could I swap out fresh mint with dried mint?
- Although fresh mint imparts a more lively flavor, dried mint can suffice in a pinch, with an adjustment in quantity due to its higher concentration.
- What accompaniments pair well with this zucchini creation?
- It complements perfectly well grains such as quinoa or couscous splendidly, or you can serve as a side dish alongside grilled tofu, tempeh, or their preferred vegan protein.
- How long can I safely keep leftover zucchini seasoned with mint and olive oil?
- You can keep the easy vegan zucchini recipe with mint in an airtight container within the refrigerator for a duration of 2-3 days and it can be frozen for extended preservation.
- Are there any alternatives or additional ingredients to enhance the appeal of this recipe?
- You may prefer variations such as incorporating lemon zest for a tangy twist, including cherry tomatoes for added freshness, or sprinkling vegan Parmesan cheese for an extra savory element.
Final Words About This Healthy Practical Vegan Zucchini Recipe
I hope you try and like very much this easy vegan zucchini recipe with mint.
Me and my friends like it so much and I prepare it very frequently in my kitchen.
In the past I had cooked it when I was dieting as well.
It’s not a medical advice of course but my dietitian had approved this zucchini idea with olive oil.
It’s time saver, not heavy, healthy and very delicious.
This recipe has a different particularity.
Some of my friends had told me that they didn’t like zucchini at all.
But when they have tried this easy vegan zucchini recipe with mint version in our get togethers, they loved it!
Nowadays, when I invite them for dinner they ask me if I can cook this zucchini again!
So, if you are in search of a good easy vegan zucchini recipe with mint to prepare then you should give it a chance I believe 😉
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Again, feel free to share your experience with me above in the comments section.
PIN THIS EASY ZUCCHINI WITH OLIVE OIL AND GARLIC RECIPE FOR LATER 👇👇👇
Easy Vegan Zucchini Recipe With Olive Oil
Equipment
- 1 wooden spoon
- 1 pan
- 1 vegetable peeler
Ingredients
- 3 pieces zucchini middle sized
- 5 pieces fresh onion
- 4 clove garlic
- 1 tea glass olive oil 125 ml, extra virgin
- 1/2 tea glass rice long grain white rice
- 2 pinches minth dry minth
- 1 tea glass water boiled 125 ml
- 20 gr dill chopeed
- 1 dessert spoon salt
- 1/2 piece lemon juice
Instructions
- Wash the zucchinis3 pieces zucchini
- Slice them very thinly with a peeler
- Chop fresh onions5 pieces fresh onion
- Put the onions into the pan with 4 cloves of garlicAdd 1/2 tea glass of olive oil4 clove garlic, 1 tea glass olive oil
- Cook them for 5 minutes on medium heat.
- Preparation of the rice Make the rice rest in boiled water for 15 minutes. Rewash and drain them.1/2 tea glass rice
- Cook the rice in the pan for 5 minutes
- Add 125 ml of boiled water1 tea glass water
- Cook them together 5 more minutes on minimized heat.
- Cook the zucchinis.Add them into the pan, blend gengly olive oil, onions, rice, garlic and rice. Add 1/2 tea glass of lemon juice. Add 20 gr. of chopped dill. Add 1 dessert spoon of salt. Cook for 15 minutes on medium-low heat.1 dessert spoon salt, 1/2 piece lemon, 20 gr dill
- Rest the dish for 15 minutes.
- Serve it. You may prefer to add 1/2 tea glass of olive oil and 2 pinches of minth on it.2 pinches minth
Notes
- Zucchini slices should be very thin.
- Since zucchini leaves its own juice into the dish, please be sure not to add more water then indicated.
- Very thinly sliced zucchinis get burn so easily so be sure to control them while cooking.
- You may serve it warm after 15 minutes of rest but for the best result I advise to cook it 1 day before the serving and make it rest in the fridge 1 night long.
- I advise not to skip to add minth. Garlic, minth, olive oil and lemon juice combo is the key for the amazing taste.
