Another great make-ahead dish, this is an appealing way to serve zucchini at room temperature or chilled. Salting the zucchini and letting it sit for about 30 minutes gets rid of excess liquid and keeps this dish from becoming watery. If you make this ahead of time, remove it from the refrigerator about thirty minutes before serving and taste it. You may find that you need extra shakes of salt and pepper, and an extra squeeze or two of lemon juice.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Place the zucchini in a colander, sprinkle it with the salt, and allow it to sit for 20 to 30 minutes. The salt will extract water from the zucchini, so put a bowl underneath to catch the water. Alternatively, set the colander in the sink so the water drains into the sink.
Step 2
Rinse the zucchini thoroughly under cold running water for about 30 seconds to remove the salt. Firmly pat the zucchini very dry with paper towels.
Step 3
Preheat the oven to 450°F.
Step 4
Toss the zucchini with 2 tablespoons of the olive oil in a large bowl.
Step 5
Arrange the zucchini in a single layer on a baking sheet. Bake for 7 to 10 minutes, until golden brown. Cool for about 10 minutes.
Step 6
Combine the zucchini, red onion, remaining 1/4 cup olive oil, lemon juice, mint, and red pepper flakes in a serving bowl until well combined. Taste, and add salt, to taste, if necessary. Cover with plastic wrap and chill for about 1 hour before serving.
