A light, heart-friendly Lebanese meze made by charring thin zucchini slices in a pan and tossing them with garlic-infused olive oil, lemon, and fresh mint. Serve at room temperature alongside other meze dishes for brunch.
Lightly salt the zucchini slices and toss them with 1 tablespoon (15 ml) of olive oil.
Arrange the slices in a hot skillet without crowding them. Cook both sides until char marks appear.
Mix the remaining olive oil with the garlic, lemon juice, and black pepper, then drizzle it over the charred zucchini. Sprinkle with fresh mint and let it rest for 10 minutes before serving at room temperature.
Do not crowd the zucchini slices in the pan; trapped steam can make them soft instead of charred.
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