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
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.