This is a recipe my mom and I used to enjoy for lunch during hot summer days. I had forgot about the recipe, but fortunately my mom had not. Baked zucchini is a good side dish as well as an appealing diet recipe.
3 medium zucchinis, cut in 1/2 inch rounds
1/2 bunch green onion, finely chopped
2 tbsp dried mint
1/2 tsp pepper flakes
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup olive oil
-Mix all the ingredients in bowl and place them on a slightly greased oven dish.
-Bake for 25-30 minutes at 400F.
-Serve with yogurt on top or on the side. If you add one clove of garlic, minced, to yogurt it will be even more delicious.
I'm definitely going to make this; already saved the recipe in my del.icio.us cookbook!
ReplyDeleteZucchini and mint together are one of my favorite summer combinations, too. The mint in my garden is just starting to flourish, and I'm putting it in everything!
ReplyDeleteThis recipe sounds delicious: another excuse to eat zucchini!
ReplyDeleteWe had Zucchini in white wine at the weekend, and your recipe is a must try for Zucchini fans. Thanks! :)
ReplyDeleteJust to let you know that I made this for dinner, except that I used minced garlic instead of green onion, because I didn't have any. I also used fresh mint from my garden: no leftovers, which I always interpret as success.
ReplyDeleteSimona, it's good to hear that it was a success. Thanks for letting me know. And I'm sure it was even better with fresh mint. I wish I had a garden, too.
ReplyDeleteHi,
ReplyDeleteWe tried this recipe last night and I wanted to let you know that it was a great success. We used fresh mint instead of flakes on the zucchini and then skipped the garlic in the yoghurt (my stomach, sadly, won't handle raw garlic) and added more fresh mint, coriander (cilantro) and ground black pepper to the yoghurt. We had it with a salad and warm pitta bread. It was fantastic, and so easy to make. Thanks for another great recipe!
Sara
The zucchini with the yogurt was just perfection! In addition to a pressed clove of garlic, I put mint and dill in Greek (strained, so it's thicker) yogurt; it was so yummy.
ReplyDeleteThis recipe was super delightful - so quick and easy to make even as a large potluck dish. And let me just say that it went over VERY well!
ReplyDeleteI'm so glad, I ran into your blog. I always wondered how to cook zucchini. I believe my mother is not a great zucchini fan. She only cooks one type of dish.
ReplyDeleteAnd yet you have so many of them in your blog. I tried your baked zucchini recipe and I absolutely love it. Thanks again.