Charred Zucchini with Crispy Garlic & Chile Oil
Ingredients
- 1½ poundszucchini (medium)
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 5 tablespoonsolive oil
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1lemon
- ¼ cupfresh parsley
Prep
- 01
Slice zucchini into 1/4-inch rounds.
- 02
Slice 6 cloves garlic thinly.
- 03
Chop 1/4 cup fresh parsley.
- 04
Cut lemon into wedges for juicing.
Method
- 01
Pat zucchini dry with paper towels (moisture prevents charring). Heat 3 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 02
Working in batches if needed, lay zucchini slices in the pan in a single layer without crowding. Let them sit undisturbed for 3–4 minutes per side until deep brown and caramelized. Transfer to a plate.
- 03
In the same skillet, reduce heat to medium. Add remaining 2 tablespoons olive oil, then add garlic slices. Cook, stirring occasionally, for 1–2 minutes until golden and fragrant. Add red pepper flakes and cook another 30 seconds until the oil turns bright red.
- 04
Return zucchini to the skillet and toss gently to coat in the garlic-chile oil. Season with salt and black pepper. Squeeze lemon juice over everything and scatter parsley on top.
- 05
Serve immediately while the zucchini is warm and the garlic is crispy.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon. For extra punch, add a pinch of cayenne pepper when you add the red pepper flakes, or finish with a dash of hot sauce. A sprinkle of grated Parmesan cheese adds savory depth without taming the spice.
Serve alone as a side, over rice, or with grilled chicken or fish. Leftovers are good at room temperature the next day.