Zucchini Gremolata

Gremolata is a bright, citrusy Italian condiment made of garlic, chopped herbs and zest from a lemon or orange. It’s typically served over fish, but here it works its magic on some simple zucchini: the vegetables themselves are sweet and mild, so the gremolata adds a nice zip and a dash of extra color. You can use either yellow or green zucchini, or a mixture of both if you really want to turn up the visual effect.

Adding a splash of orange juice isn’t part of the gremolata itself, but it does bring out the flavor even more. With a seasoning made completely of herbs and fruit, this recipe also happens to be autoimmune-friendly, proving yet again that you don’t need nightshade spices to make a flavorful meal!

This would be a great side dish to serve with breakfast if you’re struggling to get enough vegetables in: somehow, everything becomes a little more breakfast-y with a dash of orange flavor, and it would go really well with scrambled eggs or sausages. Or try it with grilled meat (for all our friends down under, this would be a delicious summer barbecue side) or another rich main dish where you want a lighter side to go with it.

Zucchini Gremolata Recipe

SERVES: 4 PREP: 15 min. COOK: 10 min.

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Ingredients

• 3 zucchinis, sliced;
• ¼ cup fresh orange juice;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Ingredients for the gremolata

• 2 garlic cloves, minced;
• 1 green onion, minced;
• 1 tbsp. fresh basil, minced;
• 1 tbsp. fresh parsley, minced;
• 1 tbsp. orange zest;

Preparation

1. In a bowl, combine all the ingredients for the gremolata.
2. Melt some cooking fat in a skillet placed over a medium heat.
3. Add the sliced zucchinis and season to taste.
4. Saute the zucchini for 3 to 4 minutes; then add in the gremolata.
5. Cook for another 3 to 4 minutes before adding the orange juice.
6. Continue to cook until the orange juice has completely evaporated, and serve hot.