• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Food writer Anna Kovel came up with this recipe as a way to use the small zucchini attached to the zucchini blossoms she bought at the market. "This sort of kitchen economy is always important, and especially so when you have a small European refrigerator," she says. If you can't find small zucchini, slice larger ones crosswise into 1/2-inch pieces after boiling.

• Coarse salt
• 6 small green, golden, or ridged zucchini (4 ounces each)
• 3 tablespoons extra-virgin olive oil
• 2 large cloves garlic, smashed
• 2 small fresh chiles, such as Fresno, halved crosswise, seeded if desired
• 1 cup dry white wine, such as Falanghina or Pinot Grigio
• 2 tablespoons balsamic vinegar
• 4 small sprigs mint

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