Charred Zucchini with Crispy Garlic & Chili Oil
Ingredients
- 1½ poundszucchini
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ¼ cupolive oil
- ·kosher salt
- ·black pepper
- 1fresh lemon
Prep
- 01
Slice zucchini into 1/4-inch-thick rounds.
- 02
Mince 6 garlic cloves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Working in batches to avoid crowding, add zucchini slices in a single layer and let them sit undisturbed for 3–4 minutes until deeply browned on one side. Flip and cook another 2–3 minutes until tender-crisp with charred edges. Transfer to a serving plate and season with salt and pepper as you go.
- 03
Once all zucchini is cooked, reduce heat to medium. Add remaining 2 tablespoons oil to the pan, then add minced garlic and red pepper flakes. Cook, stirring constantly, for 1–2 minutes until the garlic is golden and fragrant but not burnt.
- 04
Pour the warm garlic-chili oil over the charred zucchini. Squeeze fresh lemon juice over the top and toss gently to coat. Serve warm or at room temperature.
Spice Tips
For a gentler heat, reduce red pepper flakes to 1/4 teaspoon. For more punch, increase to 3/4 teaspoon or add a pinch of cayenne. A handful of fresh basil or parsley scattered over the top adds brightness and rounds out the heat.