Pan-Seared Zucchini with Yogurt, Red Pepper Paste, and Preserved Lemon
By Andrea GearyPublished on June 2, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
We used Diamond Crystal kosher salt. If using Morton kosher salt, use only 1½ teaspoons. Ajvar is a Balkan red pepper paste and can be found in Eastern European markets.
Instructions
- Using sharp paring knife, score cut sides of zucchini diagonally, about ¼ inch deep, at ½-inch intervals. Turn zucchini 90 degrees and score again in opposite direction. Place scored zucchini halves close to each other, cut side up, on cutting board. Sprinkle salt evenly over halves. Rub salt into cut sides until mostly dissolved.
- Line large plate with double layer of paper towels. Place zucchini cut side down on paper towels and press gently. Microwave until zucchini has exuded water and is hot to touch, about 3 minutes. Cut each piece in half crosswise.
- Spread oil over surface of cold 12-inch cast-iron skillet. Arrange zucchini cut side down in skillet and press to ensure that cut sides are flush with skillet surface (reserve paper towel–lined plate). Cover skillet. Cook over medium-high heat, rotating skillet one-quarter turn every 2 minutes for even cooking, until cut sides are deeply browned, 8 to 10 minutes.
- Slide skillet off heat. Uncover and turn zucchini cut side up. Return to medium-high heat and continue to cook, uncovered, until paring knife meets little to no resistance when slipped into center of squash, 2 to 3 minutes longer. Transfer zucchini cut side up to reserved paper towel–lined plate to drain for 5 minutes.
- Meanwhile, spread yogurt on platter. Dollop ajvar on yogurt and swirl with back of spoon. Sprinkle with 1 tablespoon preserved lemon and 2 teaspoons mint. Transfer zucchini cut side up to platter. Sprinkle with remaining 1 tablespoon preserved lemon and remaining 2 teaspoons mint and serve.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For dense, meltingly soft, and dramatically browned zucchini, we started by halving and scoring the cut surfaces of the squashes, rubbing them with salt, and briefly microwaving them. The salt and heat drew moisture from the flesh, and the slits provided escape routes for the water so that the surfaces were primed for browning. Cooking in a well-oiled cast-iron skillet encouraged rich browning; the metal held the heat really well, and the fat facilitated heat transfer between the pan and the food. Covering the skillet for most of the cooking time trapped moist heat that forced air out of the flesh and also dissolved its pectin, rendering the flesh fork-tender. A creamy bed of yogurt added richness, and ajvar (Balkan red pepper paste) brought savor and color; preserved lemon and mint contributed brightness and freshness, respectively.
Want more? Read the whole storyBefore You Begin
We used Diamond Crystal kosher salt. If using Morton kosher salt, use only 1½ teaspoons. Ajvar is a Balkan red pepper paste and can be found in Eastern European markets.
Instructions
- Using sharp paring knife, score cut sides of zucchini diagonally, about ¼ inch deep, at ½-inch intervals. Turn zucchini 90 degrees and score again in opposite direction. Place scored zucchini halves close to each other, cut side up, on cutting board. Sprinkle salt evenly over halves. Rub salt into cut sides until mostly dissolved.
- Line large plate with double layer of paper towels. Place zucchini cut side down on paper towels and press gently. Microwave until zucchini has exuded water and is hot to touch, about 3 minutes. Cut each piece in half crosswise.
- Spread oil over surface of cold 12-inch cast-iron skillet. Arrange zucchini cut side down in skillet and press to ensure that cut sides are flush with skillet surface (reserve paper towel–lined plate). Cover skillet. Cook over medium-high heat, rotating skillet one-quarter turn every 2 minutes for even cooking, until cut sides are deeply browned, 8 to 10 minutes.
- Slide skillet off heat. Uncover and turn zucchini cut side up. Return to medium-high heat and continue to cook, uncovered, until paring knife meets little to no resistance when slipped into center of squash, 2 to 3 minutes longer. Transfer zucchini cut side up to reserved paper towel–lined plate to drain for 5 minutes.
- Meanwhile, spread yogurt on platter. Dollop ajvar on yogurt and swirl with back of spoon. Sprinkle with 1 tablespoon preserved lemon and 2 teaspoons mint. Transfer zucchini cut side up to platter. Sprinkle with remaining 1 tablespoon preserved lemon and remaining 2 teaspoons mint and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments