Marinated Zucchini
Marinated Zucchini, a recipe that also highlights the natural sweetness of zucchini and elevates it with a vibrant marinade and the salty tang of Parmesan.
Ingredients
- 5 tbsp olive oil-divided
- 3 tbsp shallots-minced
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp fresh thyme-chopped
- 1 clove garlic-minced
- 1/8 tsp red pepper flake
- 1 1/2 lbs zucchini-trimmed and halved lengthwise
- 1 1/2 oz parmesan-shaved with vegetable peeler
Instructions
- Cook shallot and garlic in 1 tablespoon oil until translucent. Set aside.
- Combine 3 tablespoons oil with lemon juice, salt, thyme and pepper flakes in a bowl. Add cooled shallot and garlic. Set aside.
- Pat zucchinis dry with paper towels. Heat remaining oil in a non-stick skillet over medium heat until oil is shimmering. Add half of zucchini to skillet cut side down until browned, about 3 minutes. Flip and cook until brown, about 3 minutes. Transfer to plate and repeat with the remaining zucchini. cool for 5 minutes.
- Slice zucchini 1/4" thick and transfer to bowl with oil mixture and toss to evenly coat. Marinate for at least 1 hour. If marinating longer cover and put in fridge, let come to room temp before serving if marinating longer than 1 hour.
- Taste and season with salt is needed. Transfer to serving platter and sprinkle with shaved parmesan. Serve.