Mint Gremolata Zucchini with Sea Salt

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

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Nutritional Information

Amount per serving
  • Calories: 72
  • Fat: 5.9g
  • Saturated fat: 0.8g
  • Sodium: 133mg

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. 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. 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.

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