Zucchini with mint and pecorino

Contributed by Preston Maring, MD

Zucchini with mint and pecorino

The term "plethora" is often applied to homegrown zucchini as opposed to the term "dearth" I use for homegrown cucumbers.  It is almost necessary to camp out next to your zucchini plant this time of year to catch them before they weigh 5 to 10 pounds each. 

Given the plethora of zucchini, the last of the backyard fresh mint, and new lemons on the tree, this recipe was a good find.  It works almost like ceviche in that the citrus juice seems to "cook" the sliced zucchini like lime juice "cooks" raw fish.

Servings: 4


  • 1 pound zucchini — the smaller more tender ones are best — cut into long strips very thinly. You might try a mandoline.
  • 1/3 cup chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 ounces pecorino, shaved into thin slices
  • Salt and freshly ground pepper to taste.


  1. Mix all in a bowl.  Let sit for at least an hour at room temperature. 
  2. Toss gently and serve.

Nutrition information (per serving)

  • Calories: 164
  • Total fat: 14 gm
  • Saturated fat: 4 gm
  • Trans fat: 0 gm
  • Cholesterol: 10 mg
  • Total carbohydrate: 4 gm
  • Dietary fiber: 1 gm
  • Sodium: 236 gm
  • Protein: gm