This roasted zucchini and mint salad is a fresh way to deal with a pile of zucchini during summer. It's light and refreshing with the crunch of almonds and croutons.
Ingredients
- 8 zucchini, halved lengthwise
- 4 sprigs fresh mint
- about 2/3 cup croutons (homemade, if possible)
- about 1/2 cup toasted almonds
- 1/2 cup extra-virgin olive oil
- juice of 2-3 lemons
- kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 500F.
- 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 crosswise into half-moons.
- In a bowl, mix the zucchini, mint sprigs, croutons, and toasted almonds. Drizzle with olive oil and lemon juice, toss, and then season to taste with salt and pepper.
- Arrange on a serving platter and garnish with fresh mint leaves.