Seared Zucchini with Summer Salad
60 Minutes | Serves 4
4 Medium-Sized Zucchini
1 pt Grape Tomatoes Halved
½ cup Scallions Chopped
2 Tbsp Fresh Italian Parsley Minced
¼ cup Cotija Cheese
Juice from ½ of a Lemon
1 Garlic Clove Pressed or Grated
2 Tbsp Avocado Oil Plus Extra for Searing
1 Tbsp Salted Butter
Balsamic Glaze to Finish
Kosher Salt to Taste Plus Extra for Extracting the Moisture
Coarse Ground Black Pepper to Taste
Choice of Seasoning for the Zucchini (We used Hot Iron Steak Blast)
Cut off the stems of the zucchini and half each lengthwise. Cut a crosshatch pattern about halfway into the flesh side of the zucchini. Sprinkle kosher salt on the flesh side of each zucchini. Rest for 15 minutes to draw out the moisture.
Lift each zucchini half up to allow the moisture to drain out. Pat each zucchini half dry with a paper towel to remove additional moisture. Season the flesh side of each zucchini half with your seasoning of choice.
Place a large sauté pan or cast iron skillet on medium heat. When heated, add a few Tbsps of avocado oil and the salted butter. When the butter melts, add the zucchini halves flesh-side down. Cook for approximately 8 minutes or until the flesh side is browned. Flip the zucchini over and sear for an additional 3 minutes or until fork tender. Transfer to a serving platter.
To prepare the summer salad, mix the tomatoes, parsley, scallions, garlic, avocado oil, lemon juice, kosher salt and black pepper. Mix all ingredients together.
Top the zucchini with the summer salad. Top with cotija cheese and balsamic glaze.
4 Medium-Sized Zucchini
1 pt Grape Tomatoes Halved
½ cup Scallions Chopped
2 Tbsp Fresh Italian Parsley Minced
¼ cup Cotija Cheese
Juice from ½ of a Lemon
1 Garlic Clove Pressed or Grated
2 Tbsp Avocado Oil Plus Extra for Searing
1 Tbsp Salted Butter
Balsamic Glaze to Finish
Kosher Salt to Taste Plus Extra for Extracting the Moisture
Coarse Ground Black Pepper to Taste
Choice of Seasoning for the Zucchini (We used Hot Iron Steak Blast)
Cut off the stems of the zucchini and half each lengthwise. Cut a crosshatch pattern about halfway into the flesh side of the zucchini. Sprinkle kosher salt on the flesh side of each zucchini. Rest for 15 minutes to draw out the moisture.
Lift each zucchini half up to allow the moisture to drain out. Pat each zucchini half dry with a paper towel to remove additional moisture. Season the flesh side of each zucchini half with your seasoning of choice.
Place a large sauté pan or cast iron skillet on medium heat. When heated, add a few Tbsps of avocado oil and the salted butter. When the butter melts, add the zucchini halves flesh-side down. Cook for approximately 8 minutes or until the flesh side is browned. Flip the zucchini over and sear for an additional 3 minutes or until fork tender. Transfer to a serving platter.
To prepare the summer salad, mix the tomatoes, parsley, scallions, garlic, avocado oil, lemon juice, kosher salt and black pepper. Mix all ingredients together.
Top the zucchini with the summer salad. Top with cotija cheese and balsamic glaze.