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Roasted Zucchini and Mint Salad

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.