Citrus Zucchini and Mint

[Guest guest]

Citrus Zucchini and Mint

 

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

into 1-1/2-inch-long chunks

1 tablespoon vegetable 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

 

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 and mint. Stir to combine. Taste and add the remaining

salt, if using.