Ingredients
Zucchini
- 1 lb. medium-sized zucchini
- Kosher salt, to taste
- 3 Tbsp. extra-virgin olive oil, divided
Garlic-Herb Mixture
- 3 Tbsp. finely chopped fresh basil
- 3 Tbsp. finely chopped fresh mint or dill
- 3 Tbsp. finely chopped toasted walnuts
- 2 Tbsp. red wine vinegar
- 1 Tbsp. finely chopped capers
- 2 garlic cloves, minced
- Pinch of chili flakes
- Pinch of kosher salt
Instructions
- Prepare the Zucchini: Trim and slice the zucchini in half lengthwise. Optionally score the flesh in a crosshatch pattern to help seasoning penetrate. Season generously with kosher salt and let sit for 15 minutes to draw out excess moisture.
- Make the Garlic-Herb Mixture: In a small bowl, combine finely chopped fresh basil, mint or dill, toasted walnuts, red wine vinegar, chopped capers, minced garlic, chili flakes, and 1 tablespoon of olive oil. Season with a pinch of salt and mix well.
- Dry and Cut Zucchini: Blot the zucchini with a paper towel to remove moisture. Cut into large chunks about 1 1/2 inches thick to prepare for sautéing.
- Sauté the Zucchini: Heat the remaining 2 tablespoons of olive oil over medium to medium-high heat in a large skillet. Once hot, arrange zucchini chunks cut side-down in the pan. Cook undisturbed for 5 minutes until golden. Then toss and cook for an additional 4 to 5 minutes until golden and crisp-tender.
- Toss with Garlic-Herb Mixture: Add the garlic-herb mixture to the skillet and toss the zucchini to combine flavors. Taste and season with an additional pinch of salt if needed.
- Serve: Transfer the zucchini mixture to a serving dish. Garnish with extra torn fresh herbs if desired and serve warm or at room temperature.
Notes
- Scoring the zucchini flesh before salting helps remove excess moisture for better texture but is optional.
- To enhance the walnut flavor, toast them lightly before chopping.
- You can substitute mint with dill according to preference.
- Adjust the amount of chili flakes to control heat level.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
