How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts?

You need 8 ingredients. The key ingredients include: 4 medium zucchini, sliced lengthwise 1/4 inch thick, 3 tablespoons extra virgin olive oil, Kosher salt, Chile Oil (page 141), and more.

Is Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts suitable as vegetarian?

Yes, Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts Recipe

Name: Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini, sliced lengthwise 1/4 inch thick; 3 tablespoons extra virgin olive oil; Kosher salt; Chile Oil (page 141); 1/4 cup pine nuts, lightly toasted; Cup fresh mint leaves, torn into thin strips; 2 heaping tablespoons shaved aged hard cheese, such as Vella Dry Jack or Parmesan; Freshly ground black pepper

Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts – a delicious recipe with zucchini, extra virgin olive oil, Kosher salt, Chile Oil, pine nuts, fresh mint. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

4 medium zucchini, sliced lengthwise 1/4 inch thick
3 tablespoons extra virgin olive oil
Kosher salt
Chile Oil (page 141)
1/4 cup pine nuts, lightly toasted
Cup fresh mint leaves, torn into thin strips
2 heaping tablespoons shaved aged hard cheese, such as Vella Dry Jack or Parmesan
Freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
430 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts

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