Cooking in oven: Preheat oven to 500 °F. Lay the zucchini on a baking sheet with skin side up. Bake for 8 minutes, or until the zucchini fleshy side are golden brown. Cooking on stove top: Lay the zucchini in a skillet pan with skin side up. Keep the stove at medium and cover the skillet with a lid. About 8 minutes or check more often to make sure the zucchini fleshy side is brown. Meantime, clean mint sprigs. Mix olive oil, lemon juice, salt and pepper in a small bowl.
Let the zucchini cool slightly and then slice into half-moons.
In a large bowl, mix the zucchini, mint sprigs, and almonds. Drizzle with the oil-lemon juice mixture and toss.
Garnish with fresh mint leaves before serving.
This dish can be served cold also.
Zucchini Squash with Roasted Almond and Mint https://lightorangebean.com/roasted-zucchini-squash-with-almond-and-mint-perfect-summer-salad/