Minted zucchini salad

Prep 15 min
Total 20 min
Makes 4 Servings



zucchini, thinly sliced lengthwise
1/4 cup
1/4 cup
balsamic vinegar
1/4 tsp
1/2 cup
chopped fresh mint


  • Preheat barbecue to medium. Season zucchini slices with pepper.
  • Whisk oil with vinegar and salt in a medium bowl. Add zucchini slices and turn to coat.
  • Oil grill, then barbecue zucchini, uncovered, until tender, 1 to 2 min per side. Return to bowl with vinaigrette. Stir in mint. Serve with Sticky honey-ginger chicken.


Calories 165
Protein 2 g
Carbohydrates 10 g
Fat 14 g
Fibre 3 g
Sodium 156 mg

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Photo credit: Minted zucchini salad.</br>Photo, Roberto Caruso.

( 6 ratings )

One comment on “Minted zucchini salad

  1. This was fabulous! I have since tried making it in the fry pan lying out in strips and it worked well also.


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