Seared Zucchini With Crispy Parmesan and Black Pepper
Updated July 27, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- Kosher salt
- 1½pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
- 2teaspoons coarsely ground black pepper
- 4tablespoons unsalted butter, cut into 4 pieces
- 2ounces freshly grated Parmesan or Grana Padano cheese
- ¼cup torn basil or mint leaves, or a combination
- Flaky sea salt (optional)
Nutritional analysis per serving (4 servings)
288 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 10 grams protein; 501 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
- Step 2
While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
- Step 3
Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.
Private Notes
Comments
I would mix the cheese and pepper in softened butter. Set aside. Put a sheet pan in the oven while it preheats to 450. Toss or brush the zucchini with oil and put it all on the hot sheet pan. When the cut side is brown, remove the pan from the oven, flip the zukes, and top them with the butter mixture, and shut off the oven. Put the pan back in the oven to finish cooking in the residual heat. One pan, no mess. Cooking time will depend on thickness of the vegetable.
Have been making a more simple version of this for decades. First, use no salt, it makes the zuke mushy. Slice in planks, season with granulated garlic and fresh pepper both sides. Grill on one side on a grill pan or charcoal. Flip and top with any grated hard cheese. Cover to melt. Voila! Easy peasy.
Why not sprinkle the Parmesan on the cooked zucchini then pour on the hot butter?
Has anyone tried mixing the pepper & parm with some Panko? Like others, my Parmesan turned into a gloppy mess. Seems to need some Panko. Zucchinis were great though.
I made this this evening. The zucchini part turned out fine, but the Parmesan didn’t work out. I may have used too small of a saucepan, and I also didn’t use a fully dried Parmesan reggiano (mine was packed in plastic and had more moisture). The Parmesan melted into goo but didn’t incorporate with the butter or spread out and try to crisp. When I’ve done frico before it’s just been cheese sprinkled directly into the hot pan to melt and crips. I think I might try doing that next time.
Grill it outside! The best!
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