Zucchini Two Ways

Zucchini at the peak of its ripeness doesn't need anything to prop it up. This dish highlights the complexity in texture and flavor that this vegetable has to offer. This is a recipe for pan-seared zucchini with sautéed zucchini cream. It's a great starter or accompaniment to grilled meats and fish.

Cut <quantity>1</quantity> small zucchini lengthwise and reserve. Cut <quantity>1</quantity> large zucchini into quarters and thinly them

Add <quantity>4<unit>tbsp</unit></quantity> of extra virgin olive oil to a medium pot over low heat

Add the sliced zucchini

Add salt to taste and stir

Cover the pot with the lid and allow the zucchini to cook until mush but without getting any color

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a hot skillet over high heat. Add the small zucchini flesh side down. Drizzle with the hot olive oil and sear until the flesh is deep golden brown

Blend the cooked zucchini to obtain a smooth cream

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and blend until combined

Transfer the zucchini cream to small saucepan and warm it up

Plate the zucchini cream to taste on each plate. Add ½ of the pan-seared zucchini to each plate. The zucchini two ways is ready

Enjoy!

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