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Roasted Zucchini and Mint Salad


8 zucchini, halved length wise

 about 2/3 cup croutons    

about 1/2 cup  toasted  almonds (chopped)   

1/2 cup extra-virgin olive oil and extra for brushing zucchini

juice of 2 lemons (if you like tart salads,  add juice of one more lemon)      

kosher salt and  fresh cracked black pepper

 4 mint sprigs, leaves only sliced thin

extra whole mint leaves for garnish  



Preheat oven to 450F.

Brush zucchini with olive oil and lay on a baking sheet, skin side up, and bake for about 8-10 minutes or until the zucchini are golden brown on the flat, fleshy side.  Let the zucchini cool slightly and then slice into half moons.    

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

Pile on platter, scatter whole mint leaves on top and serve.


Adapted from "Osteria" Rick Tramonto

This entry is related to the following products. Click on any of them for more information.
Zucchini, Mint, Lemons,