Pan-Roasted Zucchini

Top seared zucchini with breadcrumbs and a spicy shishito vinaigrette for a perfect fall side.

Sep 27 2017, 1:00pm

Photo by Farideh Sadeghin

Servings: 4
Prep: 10 minutes
Total: 25 minutes


2 tablespoons olive oil
3 small zucchini, halved lengthwise and scored
kosher salt and freshly ground black pepper, to taste
1 jalapeno, halved and seeded
8-10 shishito peppers or cubanelles
3 zucchini blossoms (optional)
1/4 cup roughly chopped lemon balm leaves
1/4 cup roughly chopped parsley leaves
1/4 cup roughly chopped oregano leaves, plus more for garnish
3 tablespoons red wine vinegar
1/2 teaspoon chile flakes
¼ cup breadcrumbs, toasted with olive oil, butter, and thyme
grated pecorino romano, for serving


1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Add the zucchini, scored side down, and cook until lightly golden, about 4 to 5 minutes. Flip them over, then add the shishitos. Roast until charred, about 6 minutes more.

2. Take half of the shishitos and roughly chop them. Add them to a medium bowl along with the remaining ½ cup olive oil, the red wine vinegar, and the herbs. Throw in the chile flakes, and season with salt and pepper. Squeeze in the juice of about ½ a lemon.

3. Add about 1/2 cup of the vinaigrette to the pan with the shishitos and zucchini. Turn the heat up to warm through, then garnish with more lemon balm, oregano, parsley, and a generous pinch each of toasted breadcrumbs and pecorino. Tear the remaining zucchini blossom apart and garnish with the petals.