Fried zucchini with lemon and mint

Photo: Simon Lambert
Photo: Simon Lambert
If you are like me, you will often have a surplus supply of zucchini. The great thing about this versatile vegetable is that it can be cooked in many ways. This simple dish is found  throughout Italy and must always be eaten at room temperature.

Serves 4

6 firm zucchini, cut into ½ cm rounds
1 lemon, sliced into 3mm rounds
handful fresh mint leaves
½ red chilli, sliced thinly
½ cup olive oil
sea salt flakes and cracked black pepper


Add the oil to a large fry pan and heat. Add the zucchini slices in a single layer and fry until golden on each side (about 2 minutes each side). Repeat until all zucchini are done.

Add the lemon slices and fry until golden. Remove and add to the zucchini.

Tear up the mint and scatter over the zucchini, season with salt and pepper, scatter over the chilli. Lightly toss together and enjoy.

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