As previously mentioned, there has been an oversupply of zucchini from the veggie patch this year…. hence…another zucchini recipe.
This is a quick and simple recipe for a grilled zucchini side dish, which also makes a perfect sandwich filling (if you have any left overs..that is).
You will need:
2 large zucchini
1 tablespoon lemon zest
1 tablespoon chopped fresh mint
1 cup breadcrumbs, approximately
Slice the zucchini, approximately 2mm thick. Sprinkle generously with salt, and leave them to sweat for about an hour. (Don’t worry about the dish being too salty. Most of the salt will be removed with the excess water.) Gently squeeze out excess water and place zucchini into a bowl.
Beat the egg, then add the zest and mint. Pour the egg over the zucchini slices and mix thoroughly.
One at a time, dip the zucchini slices in the breadcrumbs and coat evenly. There is no need to press the breadcrumbs onto the zucchini flesh, a light coating is all that is required. Lay the zucchini slices flat onto a baking tray.
Drizzle with extra virgin olive oil and place under a hot grill. Turn after 2-3 minutes, The zucchini should be golden in colour.