- prep: 20 min
- cook: 0 hr
- total: 20 min
Summary
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.
Ingredients
- 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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 156 % Daily Value *
- Total Fat: 11 g 16.15%
- Saturated Fat: 1 g 7.35%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 233 mg 9.69%
- Calcium: 0 mg 0%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 1 g 4%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 6 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 4%
- Vitamin C 15%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq