Zucchini With Peppermint (Curcurica Kin Menta)

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped green onion tops
• 5 cups cubed zucchini (about 2 pounds)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 teaspoon sea salt
• 2 tablespoons torn mint leaves
• 6 tablespoons freshly crumbled ricotta salata cheese
• 2 sheets pane carasau (Sardinian music bread), each broken into 3 pieces
• Mint sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; saute 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.

extravirgin olive oil, green onion, zucchini, parsley, salt, mint, cheese, carasau

Taken from www.myrecipes.com/recipe/zucchini-with-peppermint-curcurica-kin-menta (may not work)