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Food

Pan-Roasted Zucchini Recipe

Top seared zucchini with breadcrumbs and a spicy shishito vinaigrette for a perfect fall side.
Pan-Roasted Zucchini Recipe
Photo by Farideh Sadeghin

Servings: 4
Prep time: 10 minutes
Total time: 25 minutes

Ingredients

2 tablespoons olive oil
3 small zucchini, halved lengthwise and scored
kosher salt and freshly ground black pepper, to taste
1 jalapeno, halved and seeded
8-10 shishito peppers or cubanelles
3 zucchini blossoms (optional)
¼ cup roughly chopped lemon balm leaves
¼ cup roughly chopped parsley leaves
¼ cup roughly chopped oregano leaves, plus more for garnish
3 tablespoons red wine vinegar
½ teaspoon chile flakes
1 lemon
¼ cup breadcrumbs, toasted with olive oil, butter, and thyme
grated pecorino romano, for serving

Directions

  1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Add the zucchini, scored side down, and cook until lightly golden, about 4 to 5 minutes. Flip them over, then add the shishitos. Roast until charred, about 6 minutes more.
  2. Take half of the shishitos and roughly chop them. Add them to a medium bowl along with the remaining ½ cup olive oil, the red wine vinegar, and the herbs. Throw in the chile flakes, and season with salt and pepper. Squeeze in the juice of about ½ a lemon.
  3. Add about ½ cup|118 ml of the vinaigrette to the pan with the shishitos and zucchini. Turn the heat up to warm through, then garnish with more lemon balm, oregano, parsley, and a generous pinch each of toasted breadcrumbs and pecorino. Tear the remaining zucchini blossom apart and garnish with the petals.

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