Spicy Zucchini with Mint

Name: Spicy Zucchini with Mint
Yield: serves 6 to 8
Ingredients: 3 zucchini, sliced into 1/4-inch rounds; 2 tablespoons kosher salt, plus more to taste; 1/4 cup plus 2 tablespoons olive oil; 1/2 cup finely diced red onion; Juice of 1/2 lemon; 1/2 cup chopped fresh mint; 1/2 teaspoon crushed red pepper flakes

December 14, 2011

Another great make-ahead dish, this is an appealing way to serve zucchini at room temperature or chilled. Salting the zucchini and letting it sit for about 30 minutes gets rid of excess liquid and keeps this dish from becoming watery. If you make this ahead of time, remove it from the refrigerator about thirty minutes before serving and taste it. You may find that you need extra shakes of salt and pepper, and an extra squeeze or two of lemon juice.

Recipe notes

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