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This recipe was uploaded by Allora Andiamo
2. Remove from the pan and sprinkle the slices with a little salt, pepper and a little chilli.
3. Place a layer of zucchini on a serving plate and drizzle with a little extra virgin olive oil, some lemon juice and a few of the mint leaves.
4. Continue layering, finishing off with a drizzle of oil and a few mint leaves.
5. Pop it in the fridge for at least 1 hour to allow flavours to blend.
Serve as part of an antipasti platter.