Our favorite chef, Jackie shared this recipe with us a few years ago. This end-of-summer appetizer is so easy to make, we just had to have seconds! Fresh, healthy, and low-carb, serve this as a simple appetizer to an Italian dinner—it’s also perfect on an antipasto platter.


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


  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.