Green and yellow zucchini with cherry tomatoes and mint

Contributed by Preston Maring, MD

Green and yellow zucchini with cherry tomatoes and mint

Farmers' markets can be a great focal point for education about healthy eating. Our Santa Teresa Kaiser Permanente facility in San Jose has expanded its "Cookin' the Market" program in conjunction with the Pacific Coast Farmers' Market Association.

The mobile cooking demonstration van will be reaching people of all ages at dozens of events this year throughout the South Bay. The more people know about the joys of eating and cooking from farmers' markets, the better.

Sometimes the simplest of recipes make the tastiest dishes. This offering uses green and yellow baby zucchini that are finding their way onto farmers' markets display tables next to the cherry tomatoes.

Combined with the unlikely herb, fresh mint, this dish will please family and friends. You will be surprised by the combination of flavors.


  • 2 each small green and yellow zucchini, julienned
  • 1/2 pint cherry tomatoes, stemmed and halved
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh mint
  • Salt and pepper to taste


  1. Cut the zucchini in half crosswise. Making horizontal and vertical cuts with your chef's knife, julienne the zucchini into little strips about 1/8 inches wide. How perfectly you do this depends on your personality type.
  2. Using a non-stick skillet over medium-high heat, warm the olive oil. Sauté the zucchini for about 2 minutes.
  3. Add the cherry tomatoes and sauté for another two minutes.
  4. Season with salt and pepper to taste. Stir in the fresh mint and serve hot.