Grilled Zucchini with Mint, Garlic and Lemon
4 servings
30 minutes
Grilled zucchini with mint, garlic, and lemon is a simple yet exquisite dish of Italian cuisine that embodies the freshness and aroma of the Mediterranean. This recipe combines the tender texture of zucchini with the spicy note of garlic, the heat of chili, and a refreshing hint of lemon. Baked zucchini slices develop an appetizing golden crust, while parmesan and mint complete the composition with sophistication. This dish pairs perfectly with meat or fish but can also serve as a standalone appetizer for a summer dinner on the terrace. Italians love simplicity, and this recipe is a prime example: minimal ingredients for maximum flavor.
1
Preheat the grill or barbecue.
2
Slice the zucchini lengthwise into thin 5mm slices. Transfer to a bowl and gently mix with minced garlic and half of the olive oil.
- Courgette: 500 g
- Garlic: 1 clove
- Extra virgin olive oil: 2 tablespoons
3
Place on a rack and fry for about 5 minutes until soft and golden brown, turning.
- Courgette: 500 g
4
Meanwhile, squeeze the juice from the lemon and grate the zest. Finely chop the chili, removing the seeds.
- Lemon: 1 piece
- Green chili pepper: 2 pieces
5
Transfer the zucchini to a plate, drizzle with lemon juice, and sprinkle with zest and chili. Drizzle with the remaining olive oil and let cool.
- Lemon: 1 piece
- Extra virgin olive oil: 2 tablespoons
- Green chili pepper: 2 pieces
6
Sprinkle with parmesan and chopped mint before serving. Add salt to taste.
- Grated Parmesan cheese: 25 g
- Mint leaves: 10 g
- Coarse salt: to taste
