Spicy Grilled Zucchini

This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.

Ingredients

• 1 pound zucchini, cut on the diagonal or lengthwise in thin slices
• 2 tablespoons extra virgin olive oil, as needed
• Salt
• freshly ground pepper
• ½ teaspoon red pepper flakes (more to taste)
• 1 tablespoon slivered fresh mint or basil
• 1 lemon, cut in half

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    84 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

1. Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

• Advance preparation: You can serve this at room temperature. It will hold for an hour or two. Don’t douse with lemon juice or sprinkle on the herbs until just before serving.

5 minutes