The Paleo Mom is a scientist turned health educator and advocate.

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Minted Zucchini

Minted Zucchini

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

Minted Zucchini-022Minted zucchini is a lovely and simple vegetable side dish. I like it served with grilled lamb or fish for a Mediterranean-inspired meal. That pairing is especially great in the summer, when zucchini and mint are freshest and might pop up in your CSA basket. You could use any cooking oil in this recipe, but the coconut oil flavor is really complementary in this dish. 

Prep Time: 5 minutes

Cook Time: 5-6 minutes

Serves: 2-4

 Ingredients:

  • 2 medium zucchini, halved and sliced into ¼” semicircles
  • 2 Tbsp fresh mint, chopped
  • 1 Tbsp extra virgin coconut oil

1.    Heat a skillet over medium heat.  Add coconut oil and zucchini.
2.    Sautee zucchini until soft and just starting to brown, about 5-6 minutes, stirring frequently.
3.    Add mint and continue to cook for 1 minute. Serve!

Minted Zucchini-007

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