Roasted Zucchini with Cilantro and Mint Gremolata

July 17, 2007

This is one of the best ways to prepare zucchini and turn it into something special.

Serves 8

6 baby or medium-sized green zucchini (halved lengthwise)
1/2 tsp. Kosher salt
1-2 Tbls. good olive oil (for sauteing)

4 Tbls. mint leaves, chopped
3 Tbls. cilantro leaves, chopped
1 garlic clove, peeled and crushed
Zest of one lemon
2 Tbls. good olive oil
1/2 c. good or homemade bread crumbs
Freshly ground black pepper
Kosher salt

First make the gremolata by tossing mint, cilantro, garlic, lemon zest, olive oil, bread crumbs, salt and pepper (to taste) in a bowl and set aside.

Place zucchini, cut side up on a plate and sprinkle with salt. Set aside for about 10-15 minutes, if you have the time, to cut the bitterness. Rinse and pat dry.

To pan roast, heat olive oil in a saute pan and add zucchini cut side down in a single layer, if possible. Cook until slightly soft (about 5 minutes) and light golden in color. Or you can roast them in the oven at 375 degrees for about 20 minutes, until soft.

Place zucchini in a large serving bowl, let cool to room temperature, then mix with the gremolata. Squeeze with a little lemon juice and serve.

Note: You can also arrange the zucchini on a platter with the browned side up and scatter the gremolata over the top for a more formal presentation.

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