Sweet and Spicy Zucchini
Samin Nosrat devotes a whole chapter of her book Good Things to homemade condiments, components, and toppings. Things like pickled chiles and preserved lemon paste, which require an investment of time on the front end but make day-to-day cooking easier, more delicious, and distinctive.
Ingredients · Servings 4
- 1 Tbsp. Calabrian chile paste
- 1 Tbsp. preserved lemon paste or finely chopped preserved lemon
- 2 tsp. pure maple syrup
- 5 Tbsp. extra-virgin olive oil, divided
- 1½ lb. 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 · 30 min
- 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.
- 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).
“start to see the pattern of how I incorporate these ingredients, and feel more liberated to make choices for themselves.”