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Roasted Zucchini and Mint Salad

Updated February 23, 2016
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Cookbook

Osteria

Published by Clarkson Potter

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.

Serves4

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party

Recipe Courseantipasto/mezze, side dish, vegetable

Dietary Considerationantipasto/mezze, side dish, vegetable

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturecrunchy, herby, light, nutty, tangy

Type of Dishfirst course salad, salad, vegetable, warm salad

Ingredients

  • 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

Instructions

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.

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