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Author Notes: Most of us hit a point with growing zucchini where we just can't think of any new ways to prepare it. But thanks to two massive hail storms this year, my garden is all but toast. So zucchini is still, for the most part, something I am happy to eat. I have stirred it into eggs, salted it into noodles and made a quick bread or two. But my favorite, quick preparation has been a version of throwing it in a super hot pan, then tossing it with lime and chili. Remembering a dish my sister used to make with honey and mint, I decided to add just a touch of sweetness and was really pleased with the results. I like to eat it hot with grilled chicken and rice, or cold from the bowl the next day. The hot temperature gives it some color while keeping some crisp and the sweet, sour, salty heat is a great balance.
The naming of recipes, I think, is always the hardest. This could easily have been a Zucchini Agrodulce, or Zucchinidulce or Tangy Sweet Zucchini, but Hot Zukes! popped in my head and so, silly as it may be, there it is.
teaspoon honey (scant)
aleppo pepper flakes
- Cut the ends off the zucchini, cut it in half crosswise and cut each half lengthwise into about 12 skinny wedges. Heat oil in a heavy duty pan (cast iron or stainless) and add zucchini. Give it a generous sprinkling of salt and toss occasionally until zucchini starts to brown. Squeeze lime juice over pan and toss for a few seconds, then turn off heat. Add honey and aleppo (to your desired heat level) and toss.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash