Recipe of the Week | Lemon-Mint Zucchini

Lemon-Mint Zucchini | Photo by Randolph Graham

The combination of fresh lemon and mint with grilled zucchini makes this side dish different. I know you’ll like it. So will your friends and family.

Ingredients:

12 baby zucchini (each cut lengthwise into three slices)

4 tablespoons extra-virgin olive oil

2 lemons (zested and juiced)

2 garlic cloves (chopped)

½ teaspoon salt 

¼ cup mint (chopped for garnish)

 

Directions:

Preheat grill on high (about 550 degrees).

Place zucchini slices in a large baggie. Add olive oil with the lemon juice (not zest), garlic, and salt. Shake the bag until slices are thoroughly coated with olive oil marinade.

Reserve marinade and grill zucchini, covered, for 4 minutes or until nice grill marks appear. Carefully turn over and grill for 4 minutes more or until soft. Remove zucchini from grill and place in serving dish. Pour a little of the reserved marinade over the zucchini and garnish with mint and lemon zest.

This dish can be served warm or at room temperature. I like to grill the zucchini ahead of the other items, and allow it to marinate in the lemon-mint marinade for about an hour before serving.

 

Learn from a Master Chef: Class August 12th Endless Summer Picnic Class With Chef Randy

 

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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