Spicy Grilled Zucchini

Simple slices of tender grilled squash, bathed in a fiery blend of pepper flakes, olive oil, and lemon, create a super summer side dish. If you prefer things less spicy, simply reduce the amount of chile flakes, or leave them out altogether.

Regan Burns Cafiso

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Ingredients

4 medium zucchini, end trimmed, sliced 1/8 to 1/4-inches thick lengthwise		1/8 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil		Coarse salt and freshly ground pepper
1 lemon, halved		1-2 tablespoons thinly sliced mint leaves, for garnish
1 small garlic clove, peeled and smashed

directions

Total:

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1
Heat a grill to medium-high. Combine the olive oil, juice of ½ lemon, garlic, red-pepper flakes, and a pinch of salt in a blender and process until smooth. Reserve 1 tablespoon of olive-oil mixture; in a shallow dish, toss zucchini slices with the remainder so they are evenly coated.
2
Place zucchini slices on grill in a single layer. Cook until grill marks appear, about 2 to 3 minutes, then turn to cook other side, about 2 minutes more. Remove grilled zucchini to a platter or shallow bowl and repeat process with remaining slices. Squeeze remaining lemon half over grilled zucchini and drizzle with remaining tablespoon of olive-oil mixture. Season with salt and pepper and top with sliced mint.

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Spicy Grilled Zucchini

Ingredients

directions