20 minutes
Savor the simple pleasures of summer with this easy-to-follow recipe for seared baby zucchini, elevated by the rich flavors of crispy Parmesan and fragrant herbs.
tablespoons
Baby Zucchini, ends trimmed and halved lengthwise
0 lb
to taste
Coarsely Ground Black Pepper, toasted
teaspoons
Unsalted Butter, cut into pieces
tablespoons
Parmesan Cheese, freshly grated
0 oz
Fresh Basil Leaves, torn
cups
Flaky Sea Salt
to taste
1. Sear Zucchini
Begin by warming the olive oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers. Place the zucchini halves cut-side down into the skillet, sprinkling them with kosher salt to taste. Cook for 2 to 3 minutes on each side until they achieve a golden brown sear.
2. Prepare Butter and Cheese Mixture
While the zucchini cooks, grab a small saucepan and toast the black pepper over medium heat until it becomes fragrant, about 2 minutes. Add the butter to the pepper and wait for it to melt, stirring occasionally. Once melted, sprinkle in the Parmesan cheese and stir, allowing it to meld with the butter and pepper.
3. Finish and Serve
To finish, spoon the warm butter and cheese mixture over the seared zucchini, ensuring some of those delightful cheese bits cling to the squash. Scatter torn basil or mint leaves over the top for a burst of freshness, and if you like, a sprinkle of flaky sea salt to enhance all the flavors. Serve immediately.
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