Baked Zucchini With Mint Garlic Recipes

MARINATED ZUCCHINI WITH MINT

Steps:

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

ZUCCHINI WITH VINEGAR, MINT AND GARLIC

Steps:

• Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
• Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
• Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
• Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
• Serve the grilled slices topped with strained Greek-style yogurt.

BAKED ZUCCHINI WITH MINT & GARLIC

Steps:

• Cut the zucchini in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the zucchini halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away.
• Heat the oven to 350°F Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season.
• Oil a shallow baking dish large enough to hold all the zucchini halves in a single layer. Wipe down the zucchini to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves.
• Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the zucchini are tender and crisp on top (another 10-20 minutes depending on size).
• Drizzle the zucchini with a little oil as they come out of the oven. Serve warm or at room temperature.