Zucchini Chunks w/ Citrus & Mint

[Guest guest]

Zucchini Chunks with Citrus and Mint

 

Serves four as a side dish

 

4 to 5 zucchini (2 pounds), trimmed, quartered lengthwise,

and cut across into 1-1/2-inch-long chunks

 

1 tablespoon canola or other neutral oil

 

1 teaspoon kosher salt, plus 1/2 teaspoon, optional

 

2 tablespoons fresh orange juice

 

2 teaspoons fresh lemon juice

 

2 tablespoons chopped (medium fine) fresh mint leaves

 

Freshly ground black pepper to taste

 

1. Place rack in center of oven. Heat oven to 500 degrees F.

2. Place zucchini chunks in a 14-by-12-by-2-inch roasting pan. Toss with the oil and 1 teaspoon of salt.

3. Roast 10 minutes. Shake pan vigorously to move pieces around. Roast 10 minutes more. If not planning to serve immediately, roast for a slightly shorter period, as the retained heat continues to cook the zucchini chunks, making them soft and mushy.

4. Transfer zucchini and roasting liquid to a medium-size bowl. Add orange juice, lemon juice, mint, and black pepper. Stir to combine. Taste and add the remaining salt, if using.

 

 

 

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