When you have a plethora of zucchini and fresh mint in your garden or produce box, why not combine the two? It makes a refreshing early-summer side dish, roasted in the oven or cooked on the grill. Even if you don’t like zucchini, you might like it prepared this way—my husband can vouch for that!
Preheat oven to 450 °F. Spray or rub oil on a baking sheet. Alternatively, heat grill.
Cut zucchini in half, then slice each half lengthwise into 1/4-inch thick slices. Place in a large bowl.
Add oil, red pepper flakes, salt, and pepper, then toss to coat well. Spread out on baking sheet in a single layer (or place on the grill) and cook 2 to 3 minutes. Flip over and continue cooking another 2 to 3 minutes.
While zucchini cooks, chop mint leaves to yield 1 to 2 tablespoons.
When zucchini is done, place in the bowl (no need to wash it first). Add lemon juice and mint then toss again. Season with a little more salt and pepper if desired.