Best Baked Zucchini With Mint Garlic Recipes

Baked Zucchini With Mint & Garlic image

Provided by English_Rose

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

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

Marinated Zucchini with Mint image

Provided by Martha Stewart

Number Of Ingredients 6

3 zucchini, thinly sliced lengthwise
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white-wine vinegar
2 tablespoons fresh mint leaves, torn

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.

Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g

Zucchini with Vinegar, Mint and Garlic image

Yield serves 6

Number Of Ingredients 6

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.