Zucchini Pan-Seared To Perfection

Pan-seared zucchini is a quick, easy, and healthy side dish. It is a versatile dish that can be paired with a variety of seasonings and mains. The key to achieving a crispy texture is to use a hot pan and leave the zucchini undisturbed on each side to allow it to sear properly. Zucchini has a high water content, so cooking it quickly at high heat helps retain its structure and prevents it from becoming soggy. The addition of butter, garlic, and herbs enhances the flavour of the zucchini, resulting in a delicious and flavourful side dish.

Choosing the right zucchini

When choosing zucchini to pan-sear, there are a few things to keep in mind to ensure you get the best results. Firstly, opt for smaller zucchini as they tend to be less watery, more flavourful, and have smaller seeds than larger ones. If you can only find larger zucchini, it is better to use two instead of three to avoid crowding your pan.

Look for zucchini that are smooth, vibrant, and free from blemishes. They should feel heavy for their size and be around 6-8 inches long and fairly thin. Larger zucchini tend to be more watery and less flavourful. Choose zucchini that are brightly coloured, unblemished, and firm.

If you are using zucchini in a pan-seared recipe, it is also important to ensure they are dry before adding them to the pan. This will help to create a nice char and prevent them from becoming soggy. You can pat them dry with a paper towel before adding them to the hot pan.

Finally, while zucchini can be eaten raw, it is important to taste it first. If it is bitter, it may have high levels of cucurbitacins, which can be toxic.

Preparing the zucchini

First, select your zucchini. Smaller zucchini are preferable, as they tend to be less watery, more flavourful, and have smaller seeds. Look for zucchini that are dark green and firm.

Next, trim the zucchini lengthwise on two opposite sides to create flat edges. You can then cut the zucchini in half lengthwise, creating two planks that are about 1/2-inch thick. If you are using larger zucchini, you may get three planks from each one.

At this point, you should pat the zucchini dry with a paper towel, gently but firmly pressing on both sides to absorb any moisture. This step is important, as zucchini have a high water content, and removing excess moisture will help them retain their structure and not release too much water during cooking.

Now your zucchini are ready to be seasoned and cooked!

Pan-frying the zucchini

Preparation

Before you start pan-frying, you'll want to prepare your zucchini. The first step is to trim the zucchini lengthwise on two opposite sides to create flat edges. You can discard the scraps and cut the zucchini in half lengthwise, creating two planks that are about 1/2-inch thick. If you're using larger zucchini, you may get three planks from each one. It's recommended to use smaller zucchini as they tend to be less watery, more flavourful, and contain smaller seeds.

Once you've cut your zucchini, you'll want to pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture. This step is important because zucchini has a high water content, and removing the excess moisture will help it retain its structure and not release too much water during cooking.

Choosing your cookware

For this recipe, you'll need a large (12-inch) cast-iron or stainless-steel skillet. Using a wide skillet will give the zucchini more surface area to spread out and brown instead of steaming on top of each other.

Cooking the zucchini

Now it's time to start cooking! Heat your skillet over medium-high heat and add your oil of choice. You can use grapeseed, safflower, olive, or avocado oil, or even butter-flavoured coconut oil if you're dairy-free. Heat the oil until it's almost smoking, then add your zucchini, spacing them evenly in the pan and pressing lightly with a spatula to ensure the planks are making contact with the pan.

Sprinkle the tops of the zucchini with salt and pepper, and cook for about 3 minutes, until they are nicely charred on the bottom. Then, lower the heat to medium, flip the zucchini, and season again with salt and pepper. Cook for another 2 to 3 minutes until the bottom is charred.

Adding flavour

Now it's time to add some extra flavour! Turn the heat to low and add some 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.

Serving

Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any remaining butter from the pan on top. For an extra touch of flavour, top with coarse sea salt, lemon zest, and red pepper flakes. Serve hot and enjoy!

Tips

• Choose smaller zucchini if you can, as they tend to be less watery and more flavourful.
• Make sure your zucchini slices are uniform in thickness so that they cook at the same rate.
• Don't crowd the pan. Some overlapping is fine, but avoid multiple layers so that each piece of zucchini has contact with the pan and can brown nicely.
• Stir occasionally, not constantly, to allow the zucchini to brown properly.
• You can adjust the cooking time and temperature for your desired texture. For crisp-tender zucchini, use medium-high heat and a shorter cooking time. For softer zucchini, use medium heat and cook for a bit longer.
• Try adding some spices, cheese, onion, cherry tomatoes, lemon, or fresh herbs for extra flavour!

Adding the finishing touches

Now that you've seared your zucchini to perfection, it's time to add those final touches that will take your dish to the next level. Here are some ideas to elevate your pan-seared zucchini and impress your taste buds:

Herbs and Spices

Enhance the flavour of your zucchini with herbs and spices. Fresh basil, parsley, dill, thyme, or rosemary can be sprinkled on top or cooked with the garlic. If you're feeling adventurous, try spices like Italian seasoning, Cajun spices, lemon pepper, Za'atar spice blend, or Indian spice blends. A pinch of red pepper flakes will add a subtle kick to your dish. Play around with different combinations to find your favourite flavour profile.

Cheese, Please!

Cheese is always a welcome addition to any dish. Sprinkle grated Parmesan cheese on top of your zucchini for a creamy, nutty kick. Other cheese options include feta, goat cheese, or sharp cheddar. For an indulgent touch, dredge the zucchini in grated Parmesan before cooking, or sprinkle on your favourite shredded cheese and cover it to melt.

Get Nutty

Toasted sliced almonds or buttery pine nuts will add a crunchy texture and a boost of flavour to your dish. If you're feeling creative, experiment with other types of nuts or seeds to find your favourite combination.

Tomato Twist

Cherry tomatoes are a great addition to your pan-seared zucchini. Add them to the zucchini towards the end of the cooking process, just before you add the butter and garlic. They will pop and become sweeter, creating a delightful contrast of flavours and textures.

Lemon Zest

A splash of lemon juice or a sprinkle of lemon zest will add a bright, tangy twist to your dish. This simple addition can elevate the flavours and give your zucchini a refreshing finish.

Onion Delight

Sliced or diced onions, caramelised in the same pan before adding the zucchini, can take your dish to the next level. The sweetness of caramelised onions pairs beautifully with the zucchini, creating a savoury delight.

Experiment with Dips

If you're serving your pan-seared zucchini as an appetiser, why not experiment with different dips? Hummus, tzatziki, or a creamy herb dip can complement the flavours of zucchini and provide a fun and interactive element for your guests.

Remember, these are just suggestions. Feel free to mix and match, experiment with different combinations, and trust your taste buds to guide you in creating a delicious and unique pan-seared zucchini dish!

Serving suggestions

Pan-seared zucchini is a versatile side dish that can accompany a variety of meals. Here are some ideas to get you started:

• Brown rice or quinoa
• Chicken shish tawook or Lebanese lamb kofta
• Marinated tofu or tempeh
• Baked salmon or grilled salmon salad bowl
• Shrimp skewers
• Burgers
• Salad and grain bowls
• Pasta dishes
• Risotto
• Quiche, omelette, or frittatas
• Stir-fry
• Veggie couscous or other grain salads
• Pasta alla Zucchini
• Hearty sides to chicken breast cutlets and flank steak

You can also experiment with different seasonings and spices to add extra flavour to your zucchini. For example, you could try:

• Garlic, lemon, and parmesan
• Brown butter, rosemary, and garlic
• Olive oil, oregano, salt, and vinegar
• Salt, pepper, rosemary, and parsley
• Lemon zest and red pepper flakes
• Sea salt, marjoram flowers, and olive oil
• Panko and parmesan
• Smoked paprika and/or cayenne pepper

Frequently asked questions