Grilled Zucchini with Cumin and Mint

15 minutes totalMakes 4 servings
It's the oil that really makes this dish. Cumin is toasted, ground, and mixed with olive oil to form a thin paste that gives charred zucchini a subtle smokiness. Serve as a side, or as a filling for vegetarian tacos!


1 lb zucchini, cut into 1/4-inch planks

Olive oil

Sea salt

1 tbsp cumin seeds

1 small garlic clove, grated

Fresh herbs (scallion, mint, parsley, cilantro, or basil), roughly chopped

Step 1

Preheat a grill (or heat a cast iron skillet or grill pan over medium-high heat). Toss zucchini with olive oil to coat, and season with sea salt.

Step 2

Sear zucchini on the grill or skillet until caramelized and browned, roughly 1 to 2 minutes. Flip planks and repeat. Remove from the grill or slkillet and set on plate to cool.

Step 3

While zucchini is cooling, toast cumin seeds in a skillet. Crush seeds in a mortar and pestle or spice grinder, and combine with 2 tbsp olive oil to form a thin paste. Fold in grated garlic.

Step 4

Drizzle zucchini with cumin oil, and top with fresh herbs to serve!