Zucchini Antipasto with Fresh Mozzarella

2 lbs medium zucchini
Salt and pepper
Olive oil
A few basil leaves and mint leaves
1 tablespoon chopped chives
Half a lemon
Sliced fresh mozzarella

Preheat the broiler. Cut the zucchini into 1/2-inch thick slices, either long or round. Season the slices on both sides with salt and pepper. Put the slices on a baking sheet and drizzle with olive oil. Broil them until they color lightly on the first side. Flip the slices and broil the other side. (OF course, you can do the zucchini on a charcoal grill or even in a cast-iron skillet.)

Arrange the zucchini on a platter, overlapping the slices. You can do this up to 2 hours ahead.

Just before serving, roughly chop the basil and mint leaves, and scatter them, with the chopped chives, over the zucchini. Squeeze the lemon over the platter, and give it another drizzle of olive oil. Serve with slices of fresh mozzarella, if you like.