Ingredients:
3 tablespoons chopped mint leaves (optional)
3 tablespoons chopped cilantro leaves
1/2 garlic cloves, peeled and finely chopped
1 lemons, zest of, finely chopped
coarse salt
fresh ground black pepper
6 slender green zucchini, halved lengthwise
3 tablespoons olive oil
3 tablespoons dry breadcrumbs
Directions:
Put the mint in a small bowl and add the cilantro, garlic, lemon zest and salt to taste. Add pepper to taste and toss with your fingertips, ensuring that the lemon zest and garlic are evenly dispersed. Set aside.
Put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. Set aside for 15 to 20 minutes.
PAN METHOD: Pour olive oil into a saute pan large enough to hold the zucchini in a single layer. (Or cook zucchini in two batches.) Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low heat. Add zucchini to the pan, cut side down, and cook until they are slightly soft but still holding their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
GRILL METHOD: With your hands, coat the zucchini thoroughly on all sides with olive oil. Grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color.
Arrange the zucchini on a serving plate, cut side up. Serve while still warm or let cool to room temperature. Just before serving, toss the bread crumbs with the cilantro mint gremolata and scatter it over the zucchini.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.