Ingredients for Pan Roasted Zucchini With Fresh Herb Gremolata
- Mint Leaves
- Cilantro Leaves
- Garlic Clove
- Lemon, Zest Of
- Coarse Salt
- Fresh Ground Black Pepper
- Green Zucchini
- 2 tablespoons olive oil
- Dry Breadcrumbs
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How to Make Pan Roasted Zucchini With Fresh Herb Gremolata
- **Prepare the Gremolata:** In a small bowl, combine chopped parsley, lemon zest, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well with a fork.
- **Prepare the Zucchini:** Arrange zucchini slices on a plate, cut side up. Sprinkle with 1/4 teaspoon salt and let sit for 15-20 minutes to draw out excess moisture.
- **Pan-Roasting Method:** Pat zucchini slices dry with paper towels. Heat olive oil in a large sauté pan over medium-low heat. Add zucchini, cut-side down, and cook for 5-7 minutes until lightly golden and slightly softened. Flip and cook for another 3-5 minutes, until tender but still holding their shape. Adjust heat as needed.
- **Grilling Method:** Preheat grill to medium-high heat. Brush zucchini slices with olive oil on both sides. Grill for 5-6 minutes total, flipping halfway through, until lightly golden and slightly softened.
- **Assemble and Serve:** Arrange cooked zucchini on a serving plate, cut side up.
- **Garnish:** Just before serving, toss the breadcrumbs with the prepared gremolata. Sprinkle the gremolata mixture evenly over the zucchini.
- **Enjoy!** Serve immediately while warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
5g
Carbs
2g
