Smashed Zucchini with Garlic, Chiles and Mint

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• 2 dried red chiles, stemmed and chopped
• 8 small zucchini (2 1/2 pounds), 4 thinly sliced and 4 thickly sliced
• Salt and freshly ground pepper
• 3 tablespoons finely chopped mint
• 2 tablespoons fresh lemon juice
• Moroccan Chickpea Flat Breads, for serving

1. Heat 1/4 cup of the olive oil in a large saucepan.
2. Add the garlic and chiles and cook over moderately high heat, stirring until the garlic is golden, about 2 minutes.
3. Add all the zucchini, cover and cook over moderately low heat, stirring frequently, until very tender and chunky, about 40 minutes.
4. Using a wooden spoon, break up any large pieces of zucchini.
5. Season with salt and pepper and stir in the remaining 2 tablespoons of olive oil.
6. Transfer to a bowl and stir in the mint and lemon juice.
7. Serve warm or at room temperature with the Moroccan Chickpea Flat Breads.

extravirgin olive oil, garlic, red chiles, zucchini, salt, mint, lemon juice, chickpea

Taken from www.foodandwine.com/recipes/smashed-zucchini-with-garlic-chiles-and-mint (may not work)