Name: Seared Garlic Zucchini
Cook time: 15 min
Total time: 15 min
Ingredients: 3 Zucchini (medium, sliced into 1/2-inch rounds); 1 tsp Salt; 1 tbsp Neutral Oil; Black pepper; 3 cloves garlic (minced); 1 tbsp Soy Sauce; 1 tsp Rice vinegar; 1 tsp Sesame oil; 1/2 tsp Sugar; Scallions (thinly sliced); Toasted sesame seeds

Seared Garlic Zucchini

Zucchini rounds seared hard until golden and caramelized, finished with a bold chili crisp garlic soy dressing.

5 from 1 vote

Print Rate

Cook Time: 15

Total Time: 15

Servings: 2 as a side

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Equipment

Large skillet

Ingredients

Zucchini

3 Zucchini medium, sliced into 1/2-inch rounds
1 tsp Salt
1 tbsp Neutral Oil
Black pepper

Dressing

3 cloves garlic minced
1 tbsp Soy Sauce
1 tsp Rice vinegar
1 tsp Sesame oil
1/2 tsp Sugar

To Finish

Scallions thinly sliced
Toasted sesame seeds

Instructions

Sear

Heat oil in a wide cast iron or heavy skillet over the highest heat possible until smoking. Add zucchini rounds in a single layer, working in batches. Press down gently for full contact. Sear completely undisturbed 2-3 minutes until the underside is deep golden and caramelized. Flip once and sear 1-2 more minutes. The rounds should have a hard golden char on both flat faces with the green ring clearly visible at the edges.

Dress

Pour garlic, chili crisp, soy sauce, rice vinegar, sesame oil, and sugar directly over the zucchini in the pan. Toss until every round is evenly coated. The residual heat will bloom the garlic and help the dressing soak into the surface.

Plate

Arrange zucchini rounds on a plate. Finish with sesame seeds and scallions.

Notes

Don’t move the zucchini while searing. Let it release naturally or it tears.
Dress while hot so the residual heat blooms the garlic and helps it soak into the surface.