Drawing Out Her Flavor Charms
Zucchini has a better nature than as a dependable side. With a few tweaks elevate and heighten that wonderful “zeeni” flavor
The usual bane of zucchini is the lack of brown, crispy edges and ergo—flavor. She gives up her liquid in the skillet resulting in a watered down, too-soft texture.
I’m sharing a great secret to release her power.
INGREDIENTS: Figure half a small zucchini per diner; make more—it’s a great planned over
- zucchini – 2, 1/2 inch cubes [or 1/2 inch planks, or batons]
- salt – 1 tsp
- olive oil – 2 TBS, [or I love butter, chicken fat, or lard]
- zatar spice blend – 2 tsp [or other spice blend]
- baking soda – 1/4 tsp
- pepper – 1/4 tsp
INSTRUCTIONS: I find 1/2-inch thick is a good size to get browning and still have al denté texture
- Dice zucchini into 1/2 inch cubes, [I use my thumbnail as my ruler]
- Toss with salt and place in colander for 30 + minutes
- Don’t rinse the zucchini, place on toweling and toss well to dry
- Add the fat to a large skillet and sprinkle in the baking soda [I have a “salt shaker” of baking soda that does the trick]. Sauté with medium high heat
- Toss in the zucchini along with your spice blend and stir each piece into the contents
- Settle the cubes into a single layer and then do nothing, not even shake the pan, and sauté for a good 3 minutes, don’t even look at them before tossing
- Toss and cook another 3 minutes, then serve
Slice the zucchini into 1/2-inch thick planks, or 1/2 inch thick batons [smaller planks] and repeat the steps above. I love to slice shallow hatch marks in the planks to make an elegant presentation. For grilling, toss the planks with the fat, herbs, and baking soda before placing on the grill
Did you know that by creating hatch marks you help watery veggies steam and wick away their moisture? Here is a large tract on dry frying.
Recipes by B. Hettig