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.
Cooking Light SEPTEMBER 2011
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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