Summer Zucchini, Massaged and Minted

How prosperous the humble zucchini? One day nothing but a slim finger, the next day a zucchini as thick as your arm. Such was the find today, hidden amongst the plate-sized leaves, behind the flowering promise of more zucchini’s to come.

Char Grilled Zucchini with Mint

Looking for the recipe? Scroll all the way down.

Zucchini, in summer, must be char-grilled. Cut them into 6cm chunks, slice them into wedges about 1/2 cm wide, and massage them lovingly with olive oil.

Then heat a heavy ghisa grill plate, or tend the coals on a barbecue. Lay the zucchini wedges down in a single layer.

Once on the grill, forget about them, do other stuff, prepare the rest of the meal. This part can’t be rushed. Be patient – allow enough time for the grill to brand them.

Then sprinkle them liberally with chopped mint and lemon juice. Or vinegar. Use lemon juice if you’re avoiding sulfites. If not,  apple cider vinegar is gorgeous.

Massaged and minted grilled zucchini are a perfect side dish in summer. We ate the lot today with pork chops, a yucca-and-apple mash and quick sauteed Tuscan Black Cabbage. Well Satisfied.

More Zucchini Recipes

Carrot and Zucchini Fettucine – Slice quick ribbons using a vegetable peeler, and sautè them, super quick.

Pesto alla Genovese – The classic pesto, with basil and pinenuts – serve it with Zoodles.

Zucchini, Mint and Carrot Salad – This is brilliant – to be made every summer!

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Best Wishes, Good Health and Happiness.

Summer Zucchini, Massaged and Minted

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Summer Zucchini must be massaged with olive oil, char-grilled and sprinkled with fresh mint and lemon.

Paleomantic: Paleomantic

Recipe type: Vegetables, Salads and Sides

This fits: Paleo, Whole 30, Auto-Immune Protocol

Serves: For 2

Ingredients

• A big zucchini
• A big zucchini
• Olive Oil
• Olive Oil
• Salt
• Salt
• Fresh Mint Leaves
• Fresh Mint Leaves
• Juice of ½ a lemon

Instructions

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!

Notes

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.

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