Fresh Zucchini Mint Tart

Tuesday, February 26, 2013

  • 5 large zucchinis, washed and scrubbed, sliced ¼-inch (1 cm) thick
  • 2 tablespoons olive oil
  • Salt and fresh ground pepper
  • ½ cup olive oil
  • ½ cup lemon juice
  • 2 tablespoons sugar
  • 1 cup fresh mint leaves, finely chopped
  • 5 oz. (150 grams) good quality feta cheese
  • ¼ cup fresh mint leaves
  • 2 tablespoons olive oil
  • Salt and fresh ground pepper

  1. Place zucchini slices and olive oil in a large bowl, season with salt and pepper, and use your hands to mix the all ingredients together.
  2. Heat a grill pan on high heat, until very hot. Place zucchinis on pan and grill for 4-5 minutes on one side, then flip over and cook for another 2-3 minutes, then remove from heat. Repeat with remaining zucchinis and place in a large bowl.
  3. In a small bowl, mix together all the ingredients for the marinade and then pour over the zucchinis. Allow to marinade in the refrigerator for at least 2 hours, preferably overnight.
  4. Assemble the tart: crumble ¾ of the amount of cheese and place on the bottom of the tart. Cover cheese with marinated zucchinis, sprinkle on fresh mint leaves, crumble on top the remaining feta, drizzle with olive oil and season with salt and pepper.

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