Summer squash, with a lighter touch

Spicy grilled zucchini [Photo/The New York Times]

Spicy Grilled Zucchini

This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.

1 pound zucchini, cut on the diagonal or lengthwise in thin slices

2 tablespoons extra virgin olive oil, as needed

Salt and freshly ground pepper

1/2 teaspoon red pepper flakes (more to taste)

1 tablespoon slivered fresh mint or basil

1 lemon, cut in half

1. Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flaks and the herbs. Douse with lemon juice if desired, and serve.

Yield: Serves four.

Advance preparation: You can serve this at room temperature. It will hold for an hour or two. Don't douse with lemon juice or sprinkle on the herbs until just before serving.

Nutritional information per serving: 81 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 10 milligrams sodium (does not include salt to taste), 1 gram protein.