Name: Crisp-Tender Zucchini with Soy-Chili Crisp Drizzle
Total time: 25 min
Ingredients: 12 ounces zucchini, halved lengthwise, seeded, and sliced on bias 1/2 inch thick; Kosher salt for salting zucchini; Soy sauce; Chili crisp

Why This Recipe Works

With salt, pressure, and about 15 minutes, you can make a crisp-tender, well-seasoned zucchini side dish that keeps for days—no cooking required. The method is based on a classic Japanese preparation called yamitsuke cabbage: All you do is massage salt into the zucchini, which seasons and also physically tenderizes the pieces so their cells break and shed water, leaving them snappy, concentrated, and fresh-tasting. Once salted, the zucchini gets rinsed to remove excess salt and drained, and can be refrigerated until needed and then either eaten as-is or lightly, simply dressed with all sorts of seasonings. Try tossing it with a little soy sauce and then drizzling with chili crisp.

Before You Begin

We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use 1½ teaspoons. This also works for summer squash. Two medium or one large zucchini should yield 12 ounces prepped slices; reserve any extra for another use.

Instructions

Toss 12 ounces sliced zucchini, halved lengthwise, seeded, and sliced on bias 1/2 inch thick with 2 teaspoons kosher salt in bowl, squeezing as you toss until salt dissolves in exuded liquid. Let stand for 20 minutes.

Add enough cold water to cover zucchini and swish with your hand to rinse away excess salt. Drain well.

Drizzle with soy sauce to taste, and toss. Drizzle with chili crisp and serve