Recipe information
Yield
serves 4
Ingredients
3 zucchini, thinly sliced lengthwise
1/4 cup olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white-wine vinegar
2 tablespoons fresh mint leaves, torn
Preparation
Step 1
Preheat oven to 475°F. On two large rimmed baking sheets, toss zucchini with 2 tablespoons oil; season with salt and pepper. Roast in a single layer until tender and undersides are browned, 10 to 15 minutes.
Step 2
Transfer zucchini to a serving plate. Sprinkle with garlic, and drizzle with remaining 2 tablespoons oil and the vinegar. Let stand 1 hour (or refrigerate, covered, up to overnight). Serve at room temperature, topped with mint.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 151
Step 5
Fat: 14.3g (2g Saturated Fat)
Step 6
Protein: 1.9g
Step 7
Carbohydrates: 5.3g
Step 8
Fiber: 1.7g
