serves
2-4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
It reminds me of the early spring days when my mom and I would get the first tiny zucchini from the bazaar, fry them, and pack them for the trip to our annual family outing where we would feast on shashlik (Eastern European–style grilled meat). It would always be somewhere close to the water so my grandpas could fish and we kids could swim. Here in California, I can buy zucchini all year round, but until this day, this dish brings back memories of a warm spring breeze and the intoxicating scent of meat cooking over a live fire.
Ingredients
- 4 medium-to-small zucchini
- Salt and freshly ground black pepper
- ¾ cup sunflower oil
- 2 garlic cloves, unpeeled
- 2 fresh thyme sprigs
- 1 large shallot, halved lengthwise, then cut into thin half-moons
- ¾ cup light sour cream or plain full-fat Greek yogurt
- 1½ tbsp (30 ml) water
- Small handful of fresh mint and basil leaves
Standing time: 10 minutes.
Instructions
- Line a sheet pan with paper towels. Halve the zucchini lengthwise and, using a paring knife, score the cut side in a crosshatch pattern. Arrange the zucchini, cut side up, in a single layer on the prepared pan. Sprinkle them with a generous pinch of salt and let them sit for 10 minutes to draw out the excess moisture.
- Have ready a large plate lined with paper towels. In a large frying pan, heat ¼ cup of the oil over medium-high heat until hot and shimmering. Lower the heat to medium and place the zucchini, cut side down, in the pan. Fry until crispy and deep golden on the first side, about 7 minutes. Use the knife blade or a jar to crush one garlic clove. Then, using a spatula, turn the zucchini over and add the crushed garlic and the thyme to the pan. Lower the heat to medium-low and cook the zucchini until completely soft, 5 to 7 minutes. Remove the pan from the heat and transfer the zucchini to the prepared plate to blot the excess oil.
- Have ready a small plate lined with a paper towel. In a small frying pan, heat the remaining ½ cup oil over medium-high heat. Add the shallot and fry, stirring occasionally, until golden and crispy, 4 to 5 minutes. Using a slotted spoon, scoop the shallot out of the oil and place on the prepared plate to blot the excess oil.
- Finely mince the remaining garlic clove. In a small bowl, mix together the sour cream, minced garlic, and water. Season with salt and pepper.
- To serve, arrange the zucchini on a medium serving platter and top with the sour cream dressing, crispy shallot, and mint and basil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
It reminds me of the early spring days when my mom and I would get the first tiny zucchini from the bazaar, fry them, and pack them for the trip to our annual family outing where we would feast on shashlik (Eastern European–style grilled meat). It would always be somewhere close to the water so my grandpas could fish and we kids could swim. Here in California, I can buy zucchini all year round, but until this day, this dish brings back memories of a warm spring breeze and the intoxicating scent of meat cooking over a live fire.
