Zucchini, also called courgettes, turn delicate and soft when cooked. They also absorb the flavors of whatever sauce they are cooked in. This Moroccan dish highlights zucchini’s best qualities and makes for a great side dish.
Moroccan Sweet Emerald Zucchini
- Medium saucepan
- Wire mesh strainer
- ¼ cup Sugar
- 2 tbsp Water
- 1 lb Zucchini
- ¼ cup Fresh mint leaves
- Prep – Chop mint leaves. Trim ends off zucchini, quarter lengthwise, and cut into 1-inch (2½ cm) lengths.
- Make Sugar Water – Place sugar and water in a medium saucepan. Bring to a boil and cook until sugar is completely dissolved.
- Cook Zucchini – Reduce heat to low and stir in zucchini. Cover and cook for 8 minutes, stirring occasionally. Zucchini should be tender but not mushy.
- Finish – Drain the saucepan through a strainer into a small bowl and reserve juices. Transfer zucchini to a serving bowl, add chopped mint and ¼ cup of the reserved juices. Gently mix everything together and serve at room temperature,