Photo credit: Debra Ponzek / Chef TravelingMom

Photo credit: Debra Ponzek / Chef TravelingMom

If you like zucchini, you will appreciate this side dish recipe – it’s great if you have access to a grill while traveling, or when you arrive home. I find the flavors of lemon, garlic, and mint are great with zucchini. The amounts listed here could be a starting point for your taste, which might prefer a little more garlic, less mint, or whatever.

Grilled Zucchini with Chile and Mint Recipe
Author: 
Recipe type: Vegetable
Serves: 4
 
Ingredients
  • 3 small zucchini (about 12 ounces)
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1 ⁄2 teaspoon dried red pepper flakes
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh mint leaves
  • Kosher salt and freshly ground black pepper
Instructions
  1. Trim the ends of the zucchini and then cut the squash on the bias into 1⁄4- to 1⁄2-inch-thick slices. The more angled the slant of the cut (and therefore the longer the slices), the easier the squash will be to grill.
  2. Drizzle with 1 tablespoon of the oil and season with salt and pepper.
  3. Preheat a gas or charcoal grill to medium hot.
  4. Spread the zucchini slices directly on the grill’s grate and grill for about 2 minutes on each side or until lightly browned.
  5. Transfer the zucchini slices to a plate or shallow bowl.
  6. Mix together the remaining 2 tablespoons of olive oil with the lemon juice, red pepper flakes, and garlic.
  7. Drizzle the vinaigrette over the grilled zucchini, sprinkle with the mint, and season to taste with salt and pepper