Serve this zesty topper with crackers, flat bread, or baguette slices.

Recipe by Heather Christo
Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • For vinaigrette, in small bowl whisk together mint, 2 Tbsp. of the oil, vinegar, chile, and garlic. Season with kosher salt.

  • Brush zucchini slices with the remaining 1 Tbsp. oil and sprinkle lightly with kosher salt. Arrange zucchini on rack of covered grill directly over medium-low heat. (Use a grill pan, if desired.) Grill 1 to 2 minutes per side or until charred and softened. Spoon vinaigrette over zucchini. Serve on Anytime Socca, other flatbread, or toasted baguette slices.

*Chile tip:

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

Nutrition Facts

112 calories; fat 10g; saturated fat 1g; carbohydrates 4g; mono fat 7g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin a 464.9IU; vitamin c 22.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 30.5mcg; sodium 151mg; potassium 297mg; calcium 29mg; iron 1.2mg.