Seared Garlic Zucchini
Zucchini rounds seared hard until golden and caramelized, finished with a bold chili crisp garlic soy dressing.
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Servings: 2 as a side
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Equipment
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.