Recipe: Pan-Roasted Zucchini with Cilantro-Mint Gremolata

PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA

6 slender zucchini, halved lengthwise
Coarse salt to taste
3 tablespoons chopped cilantro leaves
3 tablespoons chopped mint leaves
1/2 clove garlic, finely chopped
Finely chopped zest of 1 lemon
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons dry bread crumbs
Extra virgin olive oil for drizzling, if desired.

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 saute pan large enough to hold zucchini in a single layer. Heat oil over medium-low.

Pat zucchini dry with paper towels and season lightly with pepper. 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.

Servings: 6
Adapted from source: Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef by Alfred Portale, Andrew Friedman