PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA
Provided by Marian Burros
Categories quick, weekday, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
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
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RayEarth Sibling - My kindergarten life
[email protected]Meh.
Shahzad Akram
[email protected]This dish was a lot of work for not a lot of payoff.
Lanay May
[email protected]I followed the recipe exactly and my zucchini was still undercooked.
Asfandyar Khan
[email protected]This recipe was a bit too bland for my taste.
Relena Stewart
[email protected]Not a fan of the gremolata. I think it overpowered the flavor of the zucchini.
M ali_khan110
[email protected]My zucchini turned out a little mushy, but the flavors were still great.
Dipto Rudro
[email protected]I've made this recipe several times and it's always a hit. The zucchini is always cooked perfectly and the gremolata is a great addition.
Nwogu Uche
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the pop of color from the cilantro and mint.
Joy Day
[email protected]I'm always looking for new ways to cook zucchini, and this recipe definitely delivered. The gremolata was the perfect finishing touch.
Naqaab Posh
[email protected]I made this for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Gift Tee-Kamara
[email protected]Loved the simplicity of this recipe. It's a great way to let the natural flavor of zucchini shine through.
William Vazquez
[email protected]I'm not usually a fan of zucchini, but this recipe changed my mind. The gremolata really made the dish.
Udass larka
[email protected]This was a great way to use up some extra zucchini. The flavors were all very bright and summery.
Luke McSweeney
[email protected]Easy and flavorful! I used a little less oil than the recipe called for and it was still plenty.
Marisol Santiago
[email protected]Followed the recipe and the zucchini turned out great! Loved the crispy texture and the gremolata added a nice touch of freshness.
Mariah Bauman
[email protected]This zucchini dish was a hit! The combination of flavors from the cilantro, mint, and lemon was perfect, and the zucchini was cooked to perfection. I will definitely be making this again.