• 8/8 Nat Zucchini Day - 3

    From Dave Drum@1:3634/12 to All on Mon Aug 7 15:44:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pan-Seared Zucchini
    Categories: Squash, Vegetables, Chilies, Herbs
    Yield: 4 servings

    3 sm Zucchini (6" to 8" each)
    1 tb High-heat cooking oil
    Salt & black pepper
    1 1/2 tb Unsalted butter; more to
    - taste
    1 cl Garlic; peeled, smashed
    1 Fresh rosemary sprig
    1/4 ts Dried rosemary
    Coarse sea salt; to serve
    Lemon zest; to serve
    Red-pepper flakes; to serve

    Trim the zucchini lengthwise on two opposite sides to
    create flat edges. Discard the scraps and cut the
    zucchini in half lengthwise into two planks that are
    about 1/2" thick. (If you’re using larger zucchini, you
    may get three planks from each one.) Pat them dry with a
    paper towel, pressing gently but firmly on both sides to
    absorb any moisture.

    Heat a large (12") cast-iron or stainless-steel skillet
    over medium-high. Add the oil and heat until it’s almost
    smoking. Add the zucchini, spacing them evenly in the
    pan and pressing lightly with a spatula so that the
    planks make contact with the pan. Sprinkle the tops with
    salt and pepper, and cook for about 3 minutes, until the
    zucchini is nicely charred on the bottom. Lower the heat
    to medium, flip the zucchini, and season with salt and
    pepper again. Cook for 2 to 3 more minutes, until the
    bottom is charred.

    Turn the heat to low and add the butter, garlic and
    rosemary. Carefully tilt the pan, letting the garlic and
    rosemary cook in the butter for 30 seconds to 1 minute,
    until the butter has begun to brown. Spoon the butter
    over the zucchini, and cook for another minute, flipping
    them a few times to coat both sides with the butter.

    Transfer the zucchini to a serving platter, along with
    the garlic and rosemary, and spoon any butter that’s
    left in the pan on top. Top with coarse sea salt, lemon
    zest and red-pepper flakes, and serve hot.

    By: Lidey Heuck

    Yield: 3 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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