Baked Zucchini With Mint Garlic Recipes

BAKED ZUCCHINI WITH MINT & GARLIC

Baked Zucchini With Mint & Garlic image

Make and share this Baked Zucchini With Mint & Garlic recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb zucchini, trimmed
2 ounces mint leaves, chopped
2 garlic cloves, peeled and crushed
3 ounces dried breadcrumbs
6 tablespoons olive oil
3 1/2 ounces parmesan cheese, grated

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.

Nutrition Facts : Calories 393.8, Fat 28.7, SaturatedFat 7.4, Cholesterol 21.8, Sodium 549.4, Carbohydrate 21.3, Fiber 2.6, Sugar 3.5, Protein 14

ZUCCHINI WITH VINEGAR, MINT AND GARLIC

Zucchini with Vinegar, Mint and Garlic image

These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

Yield serves 6

Number Of Ingredients 6

Ingredients

5 large zucchini (weighing about 2 pounds)
Extra virgin olive oil
Salt
2 tablespoons white wine vinegar
2 teaspoons dried, crushed mint
2 to 3 garlic cloves, crushed

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.

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