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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Noushin Kananian
n_kananian@aol.comI'm always looking for new ways to cook zucchini, and this recipe definitely fits the bill. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I'll definitely be making this again.
Md Osman Tech
m@yahoo.comThis recipe is a great way to get your daily dose of vegetables. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I served it with quinoa and it was a delicious and healthy meal.
Grce Jimmy
j_g10@yahoo.comI love this recipe because it's so versatile. You can use any type of zucchini, and you can adjust the amount of garlic and chili flakes in the gremolata to taste. It's also a great way to use up leftover zucchini.
Dempsey Evans
d-e@gmail.comThis is a great recipe for a quick and easy side dish. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I served it with grilled chicken and it was a delicious meal.
TA F IN
ti@hotmail.co.ukI'm always looking for new ways to cook zucchini, and this recipe definitely fits the bill. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I'll definitely be making this again.
kalisthan tv
k.tv68@yahoo.comThis recipe is a great way to get your daily dose of vegetables. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I served it with quinoa and it was a delicious and healthy meal.
Moeed Khan
m.k97@gmail.comI love this recipe because it's so versatile. You can use any type of zucchini, and you can adjust the amount of garlic and chili flakes in the gremolata to taste. It's also a great way to use up leftover zucchini.
Alexia Largey
alexia_largey@yahoo.comThis is a great recipe for a quick and easy side dish. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I served it with grilled chicken and it was a delicious meal.
Afg Afghan
a@yahoo.comI'm always looking for new ways to cook zucchini, and this recipe definitely fits the bill. The zucchini is roasted until it's tender and slightly caramelized, and the gremolata adds a nice pop of flavor. I'll definitely be making this again.
Narayan Bhattarai
bhattarai74@yahoo.comThis recipe is a great way to get your kids to eat their vegetables. The zucchini is roasted until it's caramelized and slightly crispy, which makes it irresistible. The gremolata adds a pop of flavor and freshness. My kids loved it!
Taimoor Gujjur
gujjurtaimoor29@yahoo.comI made this dish for my family and they all loved it! The zucchini was crispy on the outside and tender on the inside. The gremolata was the perfect finishing touch. I will definitely be making this again.
Justin Garay
justin@gmail.comThis dish is a great way to use up zucchini from the garden. It's simple to make and the results are delicious. The zucchini is tender and flavorful, and the gremolata adds a nice brightness. I highly recommend this recipe.
Parbalal Bhandari
bhandari@yahoo.comI'm a beginner cook and this recipe was easy to follow. The zucchini turned out great and the gremolata was surprisingly easy to make. I'll definitely be making this again.
Irma Xhaferaj
x89@yahoo.comThis recipe is a keeper! The zucchini was so flavorful and the gremolata was the perfect finishing touch. I served it over quinoa and it was a delicious and healthy meal.
Sugam Magar
magar-s9@hotmail.comI added a bit of garlic and chili flakes to the gremolata for an extra kick. It was delicious! The zucchini was crispy on the outside and tender on the inside. Great recipe!
johngill john
j@yahoo.comFollowed the recipe exactly and the zucchini turned out perfectly. The gremolata was easy to make and added a bright, fresh flavor to the dish. Will definitely be making this again.
Mubaarik Sulub
s.m95@gmail.comI'm not usually a fan of zucchini, but this recipe changed my mind. The roasting process brought out the natural sweetness of the zucchini, and the gremolata added a nice pop of flavor. I'll definitely be making this again.
Ashok Kumar Ashok
ashok@yahoo.comThis zucchini dish was a hit at my dinner party! The flavors of the zucchini, cilantro, and mint complemented each other perfectly. I especially loved the crispy texture of the zucchini. Highly recommend!