Gremolata is a simple mixture of minced parsley, lemon peel and garlic. This is a mint variation on this traditional Italian condiment.
Servings: Serves 8
Ingredients 5 tablespoons chopped fresh mint leaves5 tablespoons chopped fresh cilantro leaves1 clove garlic , peeled and finely choppedZest of 1 large lemon (or 2 small), finely chopped3/4 teaspoon coarse salt , plus more to tasteFreshly ground black pepper8 slender green zucchini , trimmed and halved lengthwise1 1/2 tablespoons olive oil5 tablespoons dried breadcrumbs
Place mint in a small bowl and add cilantro, garlic, lemon zest and 1/4 teaspoon salt. Add pepper to taste and toss with fingertips, making sure lemon zest and garlic are evenly dispersed. Set aside at room temperature so flavors have time to marry well. In a large bowl, toss zucchini with olive oil and 1/4 teaspoon salt. Set aside for 15 to 20 minutes.
Preheat oven to 350°. Place zucchini on a plate cut side up and sprinkle with remaining 1/4 teaspoon salt. Transfer zucchini, cut side up, to a roasting pan and cook until tender and slightly brown, 15 to 20 minutes.
Arrange zucchini on a serving plate, browned side up. Just before serving, toss breadcrumbs with gremolata and scatter over zucchini. Serve warm or at room temperature.