Mint Gremolata Zucchini with Sea Salt

Mint Gremolata Zucchini with Sea Salt Recipe
Photo: John Autry; Styling: Cindy Barr
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.

Yield:

Serves 4 (serving size: about 4 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Fat 5.9 g
Satfat 0.8 g
Sodium 133 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

Cooking Light

September 2011
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