Equipment
Ingredients
Main
- 680 g zucchini, sliced into 1.3cm rounds
- 5 g kosher salt
- 15 ml vegetable oil
- 1 garlic, finely chopped
- 1 g red-pepper flakes
- 120 ml dry white wine
- 45 g unsalted butter, cold and cubed
- 15 ml lemon juice
- 3 g parsley, chopped
Nutrition (per serving)
Method
Slice the zucchini into 1.3cm (1/2-inch) thick rounds.
Arrange the rounds in a single layer and sprinkle with salt. Let them stand for 20 minutes.
Pat the zucchini rounds completely dry using a kitchen towel or paper towels.
Heat 15ml of vegetable oil in a 12-inch skillet over medium-high heat.
Place zucchini in the skillet in a single layer. Cook for 2 to 3 minutes per side until browned, working in batches and adding oil as necessary.
Move the browned zucchini to a platter and immediately sprinkle with the chopped garlic and red-pepper flakes.
Return the skillet to medium-high heat. Pour in the white wine and simmer until the liquid reduces by half.
Add the cold butter cubes to the wine. Shake the pan constantly until the butter melts and creates a thickened, smooth sauce.
Take the skillet off the heat. Stir in the lemon juice and pour the sauce over the zucchini.
Top with chopped fresh parsley and serve immediately.
Chef's Notes
- Ensure your zucchini rounds are uniformly cut for even cooking. Thicker pieces will take longer to brown and may become mushy.
- Don't overcrowd the pan when searing the zucchini. This is crucial for achieving a good sear and preventing steaming, which leads to a watery texture.
- The key to a glossy scampi sauce is emulsification. Whisking or swirling the pan vigorously as you add the cold butter cubes helps create a stable, smooth sauce.
- Taste and adjust the lemon juice and salt at the end. The acidity of the lemon can brighten the dish, and salt is essential to balance the flavors.
Storage
Refrigerator: 2 days — Store in an airtight container; zucchini will soften upon reheating.
Reheating: Warm gently in a skillet over medium heat until heated through.
