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Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
👥 4 Servings👤 Samin Nosrat📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Whisk 1 Tbsp. Calabrian chile paste, 1 Tbsp. preserved lemon paste or finely chopped preserved lemon, 2 tsp. pure maple syrup, and 2 Tbsp. extra-virgin olive oil in a medium bowl to combine. Set dressing aside.
. Calabrian chile paste1 Tbsp. preserved lemon paste or finely chopped preserved lemon1 Tbsp. pure maple syrup2 tsp. extra-virgin olive oil, divided5 Tbsp
2
Pour remaining 3 Tbsp. extra-virgin olive oil into a large cast-iron skillet. Working in 2 batches if needed, arrange 1½ lb. slender zucchini (about 3 medium), ends trimmed, cut into ¾"-thick rounds, cut sides down, in a single layer in skillet. Place over medium-high heat and cook, undisturbed, until deep golden brown underneath, 7–⏱️ 9 minutes (be careful as oil will spatter). Turn and cook until golden brown on other side, about ⏱️ 5 minutes. Transfer to bowl with reserved dressing and toss to coat; season with kosher salt. Arrange on a platter; top with mixed tender herb leaves with tender stems (such as parsley and/or basil).
. extra-virgin olive oil, divided5 Tbsp½ lb. slender zucchini (about 3 medium), ends trimmed, cut into ¾"-thick rounds1Kosher saltMixed tender herb leaves with tender stems (such as parsley and/or basil; for serving)
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