Pan-Roasted Zucchini With Cilantro-Mint Gremolata Recipe

Name: Pan-Roasted Zucchini With Cilantro-Mint Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slender zucchini, halved lengthwise; Coarse salt to taste; 3 tablespoons chopped cilantro leaves; 3 tablespoons chopped mint leaves; 1/2 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

Servings: persons

6 slender zucchini, halved lengthwise
Coarse salt to taste
3 tablespoons chopped cilantro leaves
3 tablespoons chopped mint leaves
1/2 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

1
Put zucchini, cut sides up, on a plate and sprinkle lightly with salt.
2
Set aside for 15 to 20 minutes.
3
Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste.
4
Toss with fingertips to evenly disperse; set aside.
5
Pour olive oil in a saute pan large enough to hold zucchini in a single layer.
6
Pat zucchini dry with paper towels and season lightly with pepper.
7
Heat oil over medium-low.
8
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.
9
Arrange zucchini on serving plate, browned sides up.
10
Serve warm or at room temperature.
11
Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini.
12
Drizzle with additional extra virgin olive oil, if desired.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 slender zucchini, halved lengthwise, Coarse salt to taste, 3 tablespoons chopped cilantro leaves, 3 tablespoons chopped mint leaves, and more.

Yes, Pan-Roasted Zucchini With Cilantro-Mint Gremolata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Zucchini With Cilantro-Mint Gremolata

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