Zucchini can often be overlooked in the flavor department, but this recipe elevates the humble summer squash to dinner party status with flavor bombs like Calabrian chili paste, preserved lemons and maple syrup to create an addictive sweet and spicy flavor combination that your guests will love.
Serves 4
Recipe adapted from www.epicurious.com
Ingredients
- 1 Tablespoon Calabrian chili paste
- 1 Tablespoon preserved lemon paste or finely chopped preserved lemon
- 2 teaspoons pure maple syrup
- 5 Tablespoons extra virgin olive oil, divided
- 1 ½ pounds slender zucchini (about 3 medium), ends trimmed, cut into ¾” thick rounds
- Kosher salt
- Mixed tender herb leaves with tender stems (such as parsley and/or basil, for serving)
Method
- Whisk Calabrian chile paste, preserved lemon paste or finely chopped preserved lemon, maple syrup, and 2 Tbsp. extra-virgin olive oil in a medium bowl to combine. Set dressing aside.
- Pour remaining 3 Tbsp. extra-virgin olive oil into a large cast-iron skillet. Working in 2 batches if needed, arrange zucchini, 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 herbs before serving.