Best 3 Pan Roasted Zucchini With Cilantro Mint Gremolata Recipes
Zucchini, a versatile summer squash, takes center stage in this delectable dish, pan-roasted to perfection. Its mild flavor absorbs the vibrant notes of a refreshing cilantro-mint gremolata, creating a harmonious symphony of flavors. This recipe offers a delightful balance of textures, with the tender zucchini yielding to a slight bite, while the gremolata adds a crisp, aromatic touch. The addition of garlic and lemon zest further enhances the dish, delivering a zesty, savory dimension that awakens the palate. As a bonus, the recipe includes variations to cater to different preferences. For a vegan option, simply omit the Parmesan cheese from the gremolata. If you prefer a milder flavor, reduce the amount of red pepper flakes or omit them altogether. And for those who love a spicy kick, feel free to add an extra pinch of red pepper flakes or a dash of cayenne pepper. With its vibrant colors, enticing aromas, and irresistible flavors, this pan-roasted zucchini with cilantro-mint gremolata is sure to impress.
Here are our top 3 tried and tested recipes!
PAN-ROASTED ZUCCHINI WITH FRESH HERB GREMOLATA
A simple yet glorious dish for those abundant summer squash! I really prefer parsley with the fresh lemon zest, rather than the cilantro-mint combo.. feel free to use your favorite herbs. This dish can be panfried -or- cooked on the grill. Enjoy! Adapted from "Simple Pleasures" by Alfred Portale and Andrew Friedman.
Provided by BecR2400
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. Set aside for 15 to 20 minutes.
- PAN METHOD: 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 maintain a light golden color.
- GRILL METHOD: With your hands, coat the zucchini thoroughly on all sides with olive oil. Grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color.
- Arrange the zucchini on a serving plate, cut 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.
Nutrition Facts : Calories 106.8, Fat 7.6, SaturatedFat 1.1, Sodium 40.8, Carbohydrate 8.6, Fiber 2.1, Sugar 5.1, Protein 2.9
PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
PAN-SEARED ZUCCHINI
A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
- Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
- Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
- Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.
Tips:
- Choose the right zucchini: Select firm, deep green zucchini that are about 6 to 8 inches long. Avoid zucchini that are too large or have blemishes.
- Slice the zucchini evenly: Cut the zucchini into ¼-inch thick slices. This will ensure that they cook evenly.
- Don't overcrowd the pan: When pan-roasting the zucchini, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than roast.
- Use a well-seasoned pan: A well-seasoned pan will help to prevent the zucchini from sticking. If you don't have a well-seasoned pan, you can brush it with a little olive oil before cooking.
- Cook the zucchini until browned: Cook the zucchini slices over medium-high heat until they are browned on both sides. This will give them a nice caramelized flavor.
- Make the gremolata just before serving: The gremolata is best made just before serving. This will ensure that the herbs are fresh and flavorful.
Conclusion:
Pan-roasted zucchini with cilantro-mint gremolata is a delicious and easy side dish that can be enjoyed as part of a healthy meal. The zucchini is tender and flavorful, and the gremolata adds a bright and refreshing flavor. This dish is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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