Zucchini with Mint and Toasted Almonds
½ oz, (about 2 Tbsp)
4 medium, (about 8 oz each) sliced into 1/4 in-thick rounds
½ tsp(s), coarse variety
⅛ tsp(s), freshly ground
fresh mint leaves
½ cup(s), chopped
- Heat a small skillet over medium heat; add almonds and toast until golden brown, tossing frequently, about 3-4 minutes. Transfer to a bowl.
- Heat grill to medium-high.
- Toss zucchini with oil, salt and pepper; place in a large grill wok. Grill, tossing occasionally, until softened and browned in spots, 15 minutes (alternatively, cook on stovetop over medium-high heat in a large skillet for 10-15 minutes).
- Toss zucchini with mint (season to taste, if desired); sprinkle with almonds just before serving.