Recipe by Sharon123
Easy, classically Mediterranean, this zucchini emerges from the broiler with a still somewhat firm texture, coated with a lemony glaze and flavored with sweet herbs. This is also good grilled over the coals in good weather. Try cutting this on the diagonal to make elongated oval slices, good for both broiling and grilling techniques. This recipe is from Moosewood Low Fat Favorites!
Top Review by Just Call Me Martha
A very tasty and great looking side dish. The only ingredient I substituted was dried mint for the fresh mint, as I just couldn't get my hands on any today. I would suggest if broiling this dish as opposed to grilling in a packet that it be stirred half-way through the broiling process. That way the top doesn't dry out and the lemon-herb flavour is better distributed. I can't wait to try this in the summer with fresh tomatoes and herbs!
- 2 teaspoons olive oil
- 2 garlic cloves, minced or pressed
- 2 tablespoons fresh lemon juice
- 1⁄4 cup finely chopped fresh parsley
- 1⁄2 cup finely chopped scallion
- 1 teaspoon minced fresh mint leaves
- 1⁄2 teaspoon dried thyme
- 1 dash salt
- 1⁄4 teaspoon ground black pepper
- 5 cups sliced zucchini (about 1 1/2 pounds)
- 1 tomatoes, cut into wedges
Directions See How It's Made
- Preheat the broiler.
- In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
- Toss the zucchini and tomatoes with this mixture until evenly coated.
- Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
- Serve immediately.