TIMING: 20 minutes-1/2 hour, depending on how big your pan is
DIFFICULTY: Not really hard, you just need to babysit the zucchini as it cooks
TOOLS: A nice griddle pan or a wide cast iron skillet and tongs
COOK TYPE: Sauteing (stove top)
HEALTH: It’s zucchini and really nothing else but oil, so it’s good for you. As veggies are good for you, so is this simple side.
EXPERIENCE: I had bought zucchini and our dinner needed a veggie side. I opened up the crisper and saw the zucchini, ran “zucchini” through the spreadsheet, and found a recipe that said “simple.” Thus we made this dish.
As is the case when many recipes, let not the simple ingredients fool you: if you use quality products the result will be better than you might expect. Simplicity can create the best results (think homemade vanilla ice cream or gorp or something). On the other hand, you want to have fresh parsley and a lemon on hand, as well as some extra virgin olive oil that had been kept from going rancid (you’d be surprised).
A great dish, if you have zucchini on hand and an entree that leaves you time to stand at the stove and make this sort of labor intensive side. In the end, it tastes soft, a little oily, a touch sour and salty, and smokey.
- Heat a griddle pan or wide cast iron skillet over high (but not cranked) heat.
- Add about 1 tablespoon grapeseed oil, then lay down enough sliced zucchini to cover the bottom of the pan without overcrowding.
- Cook until the bottoms are browned, then flip. Cook until the second side is browned, then remove to a platter. Continue replacing oil as needed and cooking zucchini until all your zucchini is done.
- Sprinkle with salt and pepper.
- When ready to serve, sprinkle with chopped parsley and the juice of 1/2-1 lemon. Drizzle with extra virgin olive oil.
Serve hot or room temperature alongside just about anything, especially in the summertime.
*Recipe has been changed from the original.