Zucchini with Mint

Posted in answer to a recipe request by Friedel. This is from the May 2002 issue of Food & Wine.

• Ready In: 50 mins
• Serves: 30

Ingredients

• 7  lbs zucchini, cut into 1/2 inch rounds
• 1⁄2 cup extra virgin olive oil
• 1  teaspoon crushed red pepper flakes
•  salt
•  freshly ground black pepper, to taste
• 1⁄2 cup  finely chopped mint

Directions

1. Preheat the oven to 450 degrees F.
2. Heat 2 large roasting pans in the oven for 5 minutes.
3. Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
4. Season generously with salt and pepper.
5. Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
6. Transfer to a platter, garnish with mint and serve.