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Marinated Zucchini with Mint

This side goes well with grilled lamb kebabs.

  • servings: 4


  • 3 zucchini, thinly sliced lengthwise
  • 2 tablespoons plus 2 more tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 minced garlic clove
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons fresh mint leaves, torn


  1. Step 1

    Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.

  2. Step 2

    On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

Everyday Food, July/August 2009

Reviews (3)

  • 7 Aug, 2009

    The picture shows the zucchini sliced lengthwise.

  • 7 Aug, 2009

    The picture shows the zucchini sliced lengthwise.

  • 21 Jul, 2009

    the recipe doesn't seem to tell you to slice or otherwise cut the zucchini.