Pan Roasted Zucchini With Cilantro Mint Gremolata Recipes

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA

Steps:

• Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA

Steps:

• Preheat the oven to 500 degrees.
• Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
• Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
• As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA

Steps:

• Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
• Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
• Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
• Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

PAN-ROASTED ZUCCHINI WITH FRESH HERB GREMOLATA

Steps:

• 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.

ZUCCHINI GREMOLATA

Steps:

• Halve zucchini lengthwise and diagonally cut into 1/2-inch-thick slices. Finely chop garlic. Pat anchovies dry and coarsely chop.
• In a large nonstick skillet heat oil and anchovies over moderate heat, stirring, until anchovies are dissolved, 1 to 2 minutes. Add zucchini and salt and pepper to taste and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Add garlic, zest, and parsley and cook, stirring, 1 minute.

ZUCCHINI WITH CILANTRO AND CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

HADDOCK WITH PARSLEY GREMOLATA

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C Line a baking sheet or griddle pan with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic, and lemon zest.
• Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork.
• Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1 1/2 minutes, add the courgette; continue steaming everything for 1 1/2 minutes, until al dente.
• Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce, and a lemon wedge.