This Zucchini Recipe Changed Me
Straight from the garden—this is not your average zucchini recipe.
I’m not overstating it when I say this recipe changed my mind forever about zucchini.
Because let’s face it, absolutely no one is doing cartwheels for zucchini as a side dish. It’s easy to overcook, often bland, and sometimes…..well, mushy.
Until now, I’ve been content to eat zucchini a couple of reliable ways—sliced and quick-cooked with a knob of salted French butter, or cut into batons, seared, and finished with salt, ground pepper, and enough grated cheese to melt into a gooey blanket over the top. Basically vegetable comfort food—if that’s even a thing.
But this? It might be the most delicious zucchini I’ve ever made.
There are many variations on the simple techniques in this recipe, almost all of them inspired by Canal House’s Marinated Zucchini, which is a wonderful recipe to try too.
This is zucchini like you’ve never had it. Easy to make, perfect for summer.
The combo of flavors is an intoxicating blend of shallots, garlic, crushed pistachios, fresh herbs and lemon—an irresistible mix that plays well with just about any grilled thing you can think of.
This recipe doesn’t fight zucchini’s soft side—it makes it the star.
A few tips for success:
Slice the zucchini a full half-inch thick. Get the ruler.
Don’t salt the zucchini until the end of cooking. It totally matters!
Flip the zucchini often to get a nice, golden char.
Apron’s on, friends—this one can splatter a little.
Use tongs to turn the zucchini over in the beginning, then switch to a spatula as it softens.
This ultra-summery side is the kind of recipe that might earn a spot in your rotation—not just because it’s quick and easy, but because it turns humble zucchini into something you might actually crave.
Thanks for reading, and have a great week!
Interested in more zucchini and squash tips? Here’s a post about it.
Zucchini with Fresh Herbs
1 small shallot, sliced thin
2-3 tablespoons olive oil
Pinch of salt
1 clove garlic, minced
5-6 zucchini (or summer squash), sliced into half-inch thick rounds
Flaky sea salt and a few grinds of fresh pepper
1 teaspoon fresh lemon juice
3 Tablespoons salted pistachios, crushed into smaller pieces (use the bottom of a jam jar or other heavy-bottomed jar to crush the nuts on a cutting board or other hard surface.)
2 tablespoons fresh herbs in any combination: Italian parsley, thyme and dill, chopped.
Directions:
In a large, nonstick skillet, heat a tablespoon of olive oil. Break the shallots apart with your fingers and add them to the pan.
Cook on medium heat, stirring occasionally for 1-2 minutes or just until the shallots are brown and starting to crisp up on the edges.
Add the garlic and stir together with the shallots for 30 seconds. Transfer to a small bowl, along with any olive oil that’s accumulated in the bottom of the pan and set aside.
Add another tablespoon of olive oil to the skillet along with the
sliced zucchini. You can add another tablespoon or so of olive oil if needed.
Cook the zucchini on medium-high heat, turning every minute or two. Tongs work well for this until half-way through the cooking time, then use a spatula. Cook until the edges are golden brown, about 10 minutes total.
Add the shallot/garlic mixture to the zucchini and toss together, and season with a few grinds of fresh pepper and a half-teaspoon or more of flaky sea salt.
Transfer the mixture to a serving bowl or platter. Squeeze a teaspoon of fresh lemon juice over the top, as well as the crushed pistachios and fresh herbs. Serve immediately.