Pan-Roasted Zucchini With Cilantro-Mint Gremolata
Updated Aug. 12, 2024
- Total Time
- 25 minutes
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Ingredients
- 6slender zucchini, halved lengthwise
- Coarse salt to taste
- 3tablespoons chopped cilantro leaves
- 3tablespoons chopped mint leaves
- ½clove garlic, finely chopped
- Finely chopped zest of 1 lemon
- Freshly ground black pepper
- 1tablespoon olive oil
- 3tablespoons dry bread crumbs
- Extra virgin olive oil for drizzling, if desired
Nutritional analysis per serving (6 servings)
100 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
- Step 2
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.
- Step 3
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.
- Step 4
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.
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