Roasted Zucchini with Chili Flakes and Mint

f you went to high school with zucchini, you probably wouldn’t have noticed it—until your 20-year grad reunion and it walks in wearing chili flakes and mint, and suddenly you feel a little stupid.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425ºF. Line a cookie sheet with parchment paper

Step 2

Wash and dry the zucchini. Cut each zucchini into 1-inch pieces and spread across the prepared cookie sheet. Drizzle with the olive oil and sprinkle with the salt, pepper, anise seeds, and chili flakes.

Step 3

Bake for 15 to 20 minutes, using a spatula to turn the zucchini pieces at the halfway point to ensure even browning, until the zucchini is brown and fragrant. Remove from the oven and transfer to a serving dish.

Step 4

Sprinkle the fresh mint on top and gently toss. Give the sour cream a good stir to loosen it a little, then scoop it on top of the warm zucchini. Serve.