Broiled Zucchini with Lemon and Mint

From Lighter, Quicker, Better by Richard Sax and Marie Simmons (William Morrow, 1995)

Zucchini is plentiful, low in calories, easy to prepare, and let’s face it, very bland.  In this recipe we use fresh mint, minced red onion, and lemon zest to give it a much- needed boost.  When you use this broiler method, the zucchini emerges slightly crunchy.

Ingredients

1 tablespoon extra virgin olive oil

1 garlic clove, crushed or grated

1 teaspoon grated lemon zest

4 medium zucchini, washed, trimmed, halved lengthwise

Coarse salt and freshly ground black pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons finely chopped red onion

Steps

1.  Heat the broiler. 

2.  Combine the olive oil, garlic and lemon zest on a large platter. Add the zucchini and turn to coat, rubbing the oil mixture evenly over the zucchini.  Place zucchini, cut side up, on a rimmed sheet pan.  Sprinkle with salt and pepper.  Set aside the platter without wiping it clean. 

2.  Broil close to the heat source, turning as needed, until the zucchini are lightly browned, 8 to 10 minutes, depending on the heat of the broiler.  Remove from the broiler. 

3.  Transfer the zucchini to the platter and arrange browned side up.  Sprinkle evenly with the mint and red onion.  Serve warm or at room temperature.

Makes 4 servings