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Grilled Zucchini Spears With Mint

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“Recipe from Martha Stewart Living, July 2010 Issue”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 large zucchini, halved & cut into spears
  • 1 -2 tablespoon mint leaf (use a sprig for garnish)
  • extra-virgin olive oil, for drizzling
  • coarse salt & freshly ground black pepper

Directions

  1. Heat grill to high.
  2. Drizzle zucchini with oil, & season with salt & pepper.
  3. Grill zucchini, turning often, until cooked through, 4-6 minutes. (I like mine soft, but crispy, & cooked for 7 minutes per side.).
  4. Transfer to platter. Drizzle with oil, & sprinkle mint leaves. Garnish with mint sprig.

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