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roasting European, Italian
Roasted Zucchini and Mint Salad Recipe-178

Photo by: Joseph De Leo
Comments: 0


zucchini arrostiti con menta

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — you’ll love it as much as our customers do. It’s a perfect antipasto, but also can be a side salad. Your choice.

Yield: Serves 4


  • 8 zucchini, halved lengthwise
  • 4 sprigs fresh mint
  • About 2/3 cup croutons
  • About ½ cup toasted almonds
  • ½ cup extra virgin olive oil
  • Juice of 3 lemons
  • Kosher salt and freshly ground black pepper
  • Fresh mint leaves


1 Preheat the oven to 500°F.

2 Lay the zucchini on a baking sheet, skin side up, and bake for about 8 minutes, or until the zucchini are golden brown on the flat, fleshy side. Let the zucchini cool slightly and then slice into half moons.

3 In a bowl, mix the zucchini, mint sprigs, croutons, and almonds. Drizzle with olive oil and lemon juice, toss, and then season to taste with salt and pepper.

4 Arrange on a serving platter and garnish with fresh mint leaves.

© 2008 Rick Tramonto

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

437kcal (22%)
127mg (13%)
84mg (140%)
54mcg RAE (2%)
0mg (0%)
337mg (14%)
5g (23%)
37g (57%)
3mg (18%)

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