Pan-Roasted Zucchini With Cilantro (Coriander)-Mint Gremolata (SF)

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Pan-Roasted Zucchini With Cilantro-Mint Gremolata Recipe #130742

 

 

3 tablespoons (9 tsp) chopped mint leaves

3 tablespoons (9 tsp) chopped cilantro (coriander) leaves

1/2 garlic clove, peeled and finely chopped

1 lemon, zest of

coarse salt

fresh ground black pepper

6 slender green zucchini, halved lengthwise

1 tablespoon (3 tsp) olive oil

3 tablespoons (9 tsp) dry GF breadcrumbs

 

 

1. Put the mint in a small bowl and add the cilantro, garlic, lemon

zest and salt to taste. Add pepper to taste and toss with your

fingertips, ensuring that the lemon zest and garlic are evenly

dispersed. Set aside.

 

2. Put the zucchini, cut side up, on a plate and sprinkle with 1/4

teaspoon salt. Set aside for 15 to 20 minutes.

 

3. Pour olive oil into a saute pan large enough to hold the zucchini

in a single layer. (Or cook zucchini in two batches.) Pat zucchini

dry with paper towels and season lightly with pepper. Heat oil over

medium-low heat. Add zucchini to the pan, cut side down, and cook

until they are slightly soft but still holding their shape, as

little as 5 minutes, adjusting heat if necessary to amintain a light

golden color.

 

4. Arrange the zucchini on a serving plate, browned side up. Serve

while still warm or let cool to room temperature. Just before

serving, toss the bread crumbs with the cilantro-mint gremolata and

scatter it over the zucchini.

 

 

Servings: 6.