Here’s a fresh, healthy, low-carb, don’t-spoil-your-appetite starter! Serve as a simple appetizer to an Italian dinner—and is also perfect on an antipasto platter.

Ingredients

2 Italian Zucchini

1 tbsp salt

1 tbsp olive oil

1 lemon, zested

Mint, chopped (handful)

Parsley, chopped (handful)

Basil, chopped (handful)

Black Pepper, to taste

Directions
  1. Cut zucchini lengthwise into ¼-inch thick slices. If you have a mandolin slicer, here’s your chance to use it—watch your fingers!

 

  1. Lay zucchini out on a baking sheet lined with paper towels. Sprinkle with salt; let rest for 30 minutes. (This draws moisture out of the zucchini.

 

  1. Pat dry and brush off any excess salt. Brush with olive oil on each side.

 

  1. Heat a stovetop grill pan to medium-high; drizzle with olive oil. Grill zucchini 3-5 minutes on each side.

 

  1. Transfer to platter; top with lemon zest, fresh herbs and pepper.

 

Serves 4-6.