Roasted Zucchini and Mint Salad
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.
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party
Recipe Courseantipasto/mezze, side dish, vegetable
Dietary Considerationlactose-free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrunchy, herby, light, nutty, tangy
Type of Dishfirst course salad, salad, vegetable, warm salad
- 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