In Greek: κολοκυθάκια με δυόσμο pronounced koh-loh-kee-THAH-keeyah meh thee-OHZ-moh
The two-step process of first lightly frying the zucchini then baking it with added ingredients is often found in Greek zucchini recipes as it softens the zucchini and gives it an opportunity to absorb some of the olive oil. Like many Greek vegetable dishes, this can be served hot or at room temperature.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 2 pounds of small tender zucchini
- 3-4 ripe tomatoes, grated
- 2 cloves of garlic, finely chopped or sliced
- 1/2 cup grated aged myzithra cheese
- 4 tablesppons of fresh spearmint leaves, torn into pieces (or 1 1/2 tablespoons of crushed dried mint)
- extra virgin olive oil
- sea salt (optional)
Preheat the oven to 350F (180C).
Trim the ends off the zucchini, wash, cut in half from top to bottom, and set aside to drain.
In a small bowl, combine the grated aged myzithra cheese, garlic, and mint leaves, tossing gently with a fork.
Sauté the zucchini in oil until soft and place in a shallow ungreased baking dish, one next to the other. Pour tomatoes over the zucchini, sprinkle with cheese-garlic-mint mixture, and bake uncovered at 350F (180C) for 30 minutes.
Serve hot or at room temperature.
Yield: 6 servings
Preparation note: Aged myzithra cheese (or substitute) is salty, but perhaps not enough for those who like a good strong salty taste. If desired, add 1-2 teaspoons of sea salt to the tomatoes before adding them to the dish.