3 zucchini, trimmed and quartered lengthwise
1 tbsp canola oil
1/4 tsp salt
2 tbsp butter
1/2 cup panko breadcrumbs
1 clove garlic
Zest of half lemon
1/4 cup chopped fresh mint
Preheat bbq or indoor grill to medium-high.
Brush the zucchini with canola oil on all sides and sprinkle with salt. Place the zucchini on the grill and cook for 2-3min per side. The zucchini should be tender crisp.
Place a small skillet over medium heat and add the butter. Once the butter is melted stir in the bread crumbs and garlic. Cook for 2-3min, stirring often, until the bread crumbs turn golden brown. Remove the breadcrumbs into a bowl and stir in the lemon zest.
Place the cooked zucchini on a plater and toss with the flavoured breadcrumbs. Garnish with mint and serve.
Tip: Replace butter with canola oil for vegan recipe.
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