Roasted Zucchini with Chili-Mint Vinaigrette Recipe on Food52 (2024)


by: Merrill Stubbs



1 Ratings

  • Serves 6

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Author Notes

Last summer, I fell in love with zucchini sautéed with mint and chili. This year, I'm still loving zucchini with mint and chili, but I decided to come at it from a slightly different angle. I decided to try roasting the squash, and to get the flavors of the mint and chili to really soak into the zucchini, I whisked together a simple vinaigrette with sherry vinegar, fresh chopped mint and chili flakes and drizzled this over the squash before roasting it. I drizzled some more over the cooked zucchini. This is a dish that can be made ahead and served cold or at room temperature, or eaten straight from the oven. Whichever you choose, make sure you start with excellent zucchini -- it'll make all the difference. —Merrill Stubbs

  • Test Kitchen-Approved

What You'll Need

  • 3 tablespoonsred wine or sherry vinegar
  • Pinch sugar
  • Salt and freshly ground black pepper
  • Large pinch red chili flakes
  • 1/2 cuploosely packed fresh mint leaves, chopped
  • 6 tablespoonsolive oil
  • 6 medium zucchini and/or summer squash
  1. Heat the oven to 375 degrees. In a small bowl, whisk together the vinegar, sugar and salt and pepper to taste. Whisk in the chili flakes and mint, and then slowly drizzle in the olive oil, whisking constantly. Taste, add more salt and pepper if necessary, and set aside.
  2. Trim the ends off the zucchini and halve them lengthwise. Arrange the them cut-side-up in a large shallow baking dish and sprinkle lightly with salt. Drizzle about half of the vinaigrette evenly over the zucchini. Roast for about 40 minutes, or until just tender when you pierce them with a fork.
  3. Heat the broiler, and then put the squash about 5 inches beneath the flame for 3 to 5 minutes, watching it carefully and rotating if necessary to make sure it browns evenly. Let the squash cool for a few minutes, drizzle more of the vinaigrette over the top and serve family-style.


  • Salad Dressing
  • Chili
  • American
  • Mint
  • Zucchini
  • Vinegar
  • Vegetable
  • Summer
  • Vegan
  • Entree
  • Side

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13 Reviews

TJ R. October 9, 2018

This is a great recipe. I also do it Asian style with sambal olek, lime and the addition of cilantro.

Merrill S. October 10, 2018

That sounds great!

Alanna September 8, 2017

Huge Deborah Madison fan here! I was looking for a quick and unique zucchini recipe tonight and this one popped up. It was divine!

sansan123 June 12, 2013

That sounds yummy. I'll have to give it a go

sansan123 June 12, 2013

made this tonight and it was great. The only change I made was using chocolate mint since it was in the garden and rsberry vinegar. Very tasty

Merrill S. June 12, 2013

Glad you liked it! I had a raw zucchini salad last weekend at Roman's in Fort Greene (Brooklyn) that reminded me of this recipe -- only better! It was thin ribbons of zucchini and summer squash tossed in a really subtle vinaigrette, with chopped almonds, mint and Pecorino. Have to try and replicate that...

Ceege March 26, 2013

Oh boy, just spotted this recipe. It is definitely going into my "veggie" folder. Can't wait for summer now and try this with fresh garden zukes.

TheFarmGirlCooks July 30, 2012

I think this will be on the menu tonight, and I'm sharing the recipe with our farm CSA customers this week. What a cool idea!

Shalini May 9, 2012

We made this and it was delicious. I used garlic instead of chilli, so adapted this really so that my son could eat it and it was really good! Thanks!

AntoniaJames October 18, 2011

I've been dying to know this for weeks . . . is the mint plant you use one that's in the shade most of the day? I'm so intrigued by the amount of mint you all use. My fresh mint is so intense, if I used even 1/2 of what you typically use in your recipes, it would be too much. I've heard that mint not in full sun or hot temperatures is less assertive. (Mine is usually in full sun.) Or perhaps your East Coast varieties are just not as bold. ;o)

Dot1 August 17, 2011

What an easy and tasty summer side dish - or light lunch! Added some chopped roasted chilies to the marinade - really yummy!!

ejm August 15, 2011

Made this last night, and in trying to get the best of both added some sliced almonds while roasting. Rave reviews and requests for the recipe - really really nice dish.

Was part of a Food 52 meal that included Jennifer P ribs. Overall great summer dinner.


Merrill S. July 22, 2012

Just saw this comment -- am making this with Jennifer's ribs tonight myself!

Roasted Zucchini with Chili-Mint Vinaigrette Recipe on Food52 (2024)
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