Melting Zucchini

A perfect side that is perfectly simple, and also perfectly patient. Take zucchini, minimally prep, heat oil, and brown. Enjoy! Yes, it is that simple.

Note: if you have bigger zucchini, just cut the pieces into roughly 2 -2 1/2 size pieces. Also, make sure that when cooking, the zucchini lay flat in the pan in a single layer. If they pieces can’t lay flat, cook in multiple batches.

Melting Zucchini

Yield: 4 -5 servings

Ingredients

2 medium-largish zucchini (1 1/2 ish to 2 pounds)

Salt and freshly ground black pepper, to taste

3 tablespoon olive oil

Directions

Prep the zucchini:

Halve the zucchini lengthwise, then cut each piece into thirds on a diagonal. Cut a crosshatch pattern into the flesh side of each piece, cutting about 1/4-inch deep (this will help the seasonings penetrate the zucchini later). Sprinkle the crosshatched side with salt and pepper.

Heat the oil in a large cast-iron skillet over medium-high heat. (You can definitely use a grill pan, if you like). When the oil is shimmering, add all the zucchini, cut-side down, in a single layer (if it doesn’t all fit, cook it in two batches). Season the top-facing side with more salt and pepper.

Cook the zucchini, undisturbed, until it is deeply browned, 8-10 minutes. Check for brownness. When golden, carefully flip with tongs and brown the other side for another 7 - 8 minutes. Remove from the pan once zucchini is done to your liking.

Serve warm or at room temperature. Enjoy!