Sweet & Spicy Zucchini

Calabrian Chile + Preserved Lemon Zucchini (Skillet)

Credit: Samin Nosrat, Good Things

Overview

A bold, bright zucchini side with Calabrian chile heat, preserved lemon tang, and a glossy olive oil finish. Simple ingredients, high flavor.

Total Time

30 minutes

Yield

4 servings

Ingredients

• 1 Tbsp. Calabrian chile paste

• 1 Tbsp. preserved lemon paste or finely chopped preserved lemon

• 2 tsp. pure maple syrup

• 5 Tbsp. extra-virgin olive oil, divided

• 1½ lb. slender zucchini (about 3 medium), ends trimmed, cut into ¾"-thick rounds

• Kosher salt

• Mixed tender herb leaves with tender stems (such as parsley and/or basil; for serving)

Instructions

Step 1

Whisk 1 Tbsp. Calabrian chile paste, 1 Tbsp. preserved lemon paste or finely chopped preserved lemon, 2 tsp. pure maple syrup, and 2 Tbsp. extra-virgin olive oil in a medium bowl to combine. Set dressing aside.

Step 2

Pour remaining 3 Tbsp. extra-virgin olive oil into a large cast-iron skillet. Working in 2 batches if needed, arrange 1½ lb. slender zucchini (about 3 medium), ends trimmed, cut into ¾"-thick rounds, cut sides down, in a single layer in skillet. Place over medium-high heat and cook, undisturbed, until deep golden brown underneath, 7–9 minutes (be careful as oil will spatter). Turn and cook until golden brown on other side, about 5 minutes. Transfer to bowl with reserved dressing and toss to coat; season with kosher salt. Arrange on a platter; top with mixed tender herb leaves with tender stems (such as parsley and/or basil).