Mint Gremolata Zucchini with Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done. Ingredients:
2 teaspoons extra-virgin olive oil |
1/4 teaspoon coarse sea salt |
1/4 teaspoon freshly ground black pepper |
2 medium zucchini, cut diagonally into 1/2-inch-thick slices |
1/4 cup finely chopped fresh flat-leaf parsley |
1/4 cup finely chopped fresh mint |
1 1/2 tablespoons grated lemon rind |
1 tablespoon olive oil |
2 garlic cloves, minced |
Directions:
1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
2. Combine parsley, mint, lemon rind, olive oil, and minced garlic. Divide zucchini evenly among 4 plates; top evenly with gremolata.
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