PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA

Pan-Roasted Zucchini With Cilantro-Mint Gremolata image

Provided by Marian Burros

Time 25m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
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.
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.
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.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams