Pan-Roasted Zucchini With Cilantro-Mint Gremolata

• 6 slender zucchini, halved lengthwise
• Coarse salt to taste
• 3 tablespoons chopped cilantro leaves
• 3 tablespoons chopped mint leaves
• 1/2 clove garlic, finely chopped
• Finely chopped zest of 1 lemon
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons dry bread crumbs
• Extra virgin olive oil for drizzling, if desired

1. Put zucchini, cut sides up, on a plate and sprinkle lightly with salt.
2. Set aside for 15 to 20 minutes.
3. Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste.
4. Toss with fingertips to evenly disperse; set aside.
5. Pour olive oil in a saute pan large enough to hold zucchini in a single layer.
6. Pat zucchini dry with paper towels and season lightly with pepper.
7. Heat oil over medium-low.
8. 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.
9. Arrange zucchini on serving plate, browned sides up.
10. Serve warm or at room temperature.
11. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini.
12. Drizzle with additional extra virgin olive oil, if desired.

zucchini, salt, cilantro, mint leaves, clove garlic, lemon, freshly ground black pepper, olive oil, bread crumbs, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1882 (may not work)