Sauteed Zucchini with Coriander and Mint

This tastes delightfully new and delicious!

1 Tbsp. olive oil

2 medium unpeeled zucchini, cut into 1/2” chunks

1 Tbsp. thinly sliced onion

Salt

1/2 tsp. whole coriander seeds, cracked*

1-2 Tbsp. snipped fresh mint sprigs

Heat oil over medium-high in a skillet. Add zucchini, onion and a dash of salt. Shake pan to get the zucchini evenly distributed, then cook undisturbed for 2 minutes. Toss zucchini (or turn with a spatula) and cook undisturbed 2 minutes more. Add the coriander seeds, cook 2 minutes more- tossing or stirring often. Season with salt to your taste, add mint and serve warm or at room temperature.

*I put the coriander seeds into a little waxed paper or plastic bag and pound them a couple of times with a hammer (on the floor) to crack.

Recipe created or adapted by Liz Talley, Urban Graze

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