Chile Zucchini Topper

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

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  • Makes: 4 servings
  • Total Time: 30 mins

Chile Zucchini Topper

Directions

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

From the Test Kitchen

*Chile tip:

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

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Nutrition Facts (Chile Zucchini Topper)

  • Per serving:
  • 112 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 151 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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