Seared Zucchini with Summer Salad

Golden seared zucchini topped with a fresh tomato salad, Cotija and balsamic glaze.

Ingredients

• Zucchini and Salad — 4 Medium-Sized Zucchini
• Zucchini and Salad — 1 pt Grape Tomatoes Halved
• Zucchini and Salad — ½ cup Scallions Chopped
• Zucchini and Salad — 2 Tbsp Fresh Italian Parsley Minced
• Zucchini and Salad — ¼ cup Cotija Cheese
• Zucchini and Salad — Juice from ½ of a Lemon
• Zucchini and Salad — 1 Garlic Clove Pressed or Grated
• Zucchini and Salad — 2 Tbsp Avocado Oil Plus Extra for Searing
• Zucchini and Salad — 1 Tbsp Salted Butter
• Zucchini and Salad — Balsamic Glaze to Finish
• Zucchini and Salad — Kosher Salt to Taste Plus Extra for Extracting the Moisture
• Zucchini and Salad — Coarse Ground Black Pepper to Taste
• Zucchini and Salad — Choice of Seasoning for the Zucchini (We used Hot Iron Steak Blast)

Method

1. SALT THE ZUCCHINI: Trim the stems and halve the zucchini lengthwise. Score a crosshatch about halfway into the flesh. Sprinkle the cut sides with salt and rest for 15 minutes to draw out moisture. Drain and pat dry, then season the cut sides with your chosen seasoning.
2. SEAR: Heat a large skillet over medium heat. Add a few tablespoons of extra avocado oil and the butter. Once the butter melts, add the zucchini cut-side down. Cook for about 8 minutes, until browned. Flip and cook for about 3 minutes more, until fork-tender. Transfer to a platter.
3. MAKE THE SALAD: Mix the tomatoes, scallions, parsley, garlic, 2 Tbsp avocado oil, lemon juice, salt and pepper.
4. FINISH: Spoon the salad over the zucchini. Top with Cotija and a drizzle of balsamic glaze.