Pan-Roasted Zucchini With Cilantro-Mint Gremolata

Ingredients

• 6 slender zucchini, halved lengthwise
• Coarse salt to taste
• 3 tablespoons chopped cilantro leaves
• 3 tablespoons chopped mint leaves
• ½ clove garlic, finely chopped
• Finely chopped zest of 1 lemon
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons dry bread crumbs
• Extra virgin olive oil for drizzling, if desired

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    70 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 414 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
2. Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
3. Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
4. Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

25 minutes