Broiled Zucchini with Lemon and Mint

Preparation info

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    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Zucchini is plentiful, low in calories, easy to prepare, and, let’s face it, very bland. In this recipe we use fresh minty minced red onion, and lemon zest to give it a much-needed boost.

When you use this broiler method, the zucchini emerges slightly crunchy.


  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon grated lemon zest
  • 4 medium zucchini, halved lengthwise
  • Salt and Freshly ground black pepper
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons finely chopped red onion


    • Heat the broiler.
    • Combine the olive oil, garlic, and lemon zest on a large serving platter. Add the zucchini and turn to coat, rubbing the oil mixture evenly over the zucchini. Place zucchini, cut side up, on a baking sheet or jelly-roll pan. Sprinkle with salt and pepper to taste. Set aside the platter without wiping it clean.
    • Broil close to the heat source, turning as needed, until the zucchini are lightly browned, 8 to 10 minutes, depending on the heat of the broiler. Remove from the broiler.
    • Transfer the zucchini to the platter and arrange browned side up. Sprinkle evenly with the mint and red onion. Serve warm or at room temperature.