Summer Zucchini, Massaged and Minted
Prep time
Cook time
Total time
Summer Zucchini must be massaged with olive oil, char-grilled and sprinkled with fresh mint and lemon.
Recipe type: Vegetables, Salads and Sides
This fits: Paleo, Whole 30, Auto-Immune Protocol
Serves: For 2
  • A big zucchini
  • A big zucchini
  • Olive Oil
  • Olive Oil
  • Salt
  • Salt
  • Fresh Mint Leaves
  • Fresh Mint Leaves
  • Juice of ½ a lemon
  1. Place a ghisa grill plate onto a medium heat.
  2. Place two or three tablespoons of Olive Oil on a plate, and add some freshly ground salt.
  3. Cut the ends off the zucchini, and then cut into 6cm chunks.
  4. Stand the chunks up, and slice off a very thin edge, both sides. See note.
  5. Then slice into wedges about ½ wide, or just a bit thicker. If they're too thin they'll break into mush when you try to flip them.
  6. Massage the chunks well with the olive oil. Enjoy it.
  7. Place the wedges on the hot grill plate. Then do other stuff.
  8. Squeeze the ½ lemon. Finely chop the mint.
  9. When the zucchini's are well-branded, flip them over. The second side usually doesn't take so long.
  10. When down, place a layer onto a serving (a dish is actually better, so you don't spill the juices all over the floor as I usually do.) Sprinkle lemon juice (or vinegar) and the chopped mint over before adding another later.
  11. Allow the zucchini to rest for a while before eating, if you can, so that all the flavours assimilate.
  12. Paleomantic!
Don't throw out the sliced zucchini edges! If you're Paleo, you're probably poor. Pop them into your bits-n-bobs vegetable container for chopping up later and using for your Paleomantic Breakfast All Star One Pan Combo.
Recipe by Paleomantic at