Lemon-Mint Zucchini (grilled)

Photo: Randy Graham, Valley Vegetarian

See this recipe in my new book, Ojai Valley Grill It Cookbook. Now available on Amazon.com.

The combination of fresh lemon and mint with grilled zucchini makes this side dish different. Different good. I know you’ll like it. So will your friends and family.

12 baby zucchini (each cut lengthwise into three slices)
4 tablespoons extra-virgin olive oil
2 lemons (zested and juiced)
2 garlic cloves (chopped)
½ teaspoon salt
¼ cup mint (chopped for garnish)

Preheat grill on high (about 550 degrees).

Place zucchini slices in a large baggie. Add olive oil with the lemon juice (not zest), garlic, and salt. Shake the bag until slices are thoroughly coated with olive oil marinade.

Reserve marinade and grill zucchini, covered, for 4 minutes or until nice grill marks appear. Carefully turn over and grill for 4 minutes more or until soft. Remove zucchini from grill and place in serving the dish. Pour a little of the reserved marinade over the zucchini and garnish with mint and lemon zest.

This dish can be served warm or at room temperature. I like to grill the zucchini ahead of the other items and allow it to marinate in the lemon-mint marinade for about an hour before serving.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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