Caramelized Zucchini with Almond and Artichoke Gremolata

Zucchini is usually cast aside as a side-dish, but this recipe makes it the star (in my imaginary life if zucchini was the mystery ingredient on Beat Bobby Flay, this is what I’m making!) This would also be a great side dish, gremolata pairing well on shrimp, chicken, even lamb, but we’ll give zuccs their moment for now!

Ingredients.

1 or 2 Small Zucchinis (the smaller ones are sweeter, and cook faster!)

Olive Oil

Salt, Pepper, and Garlic Powder to taste

Almond and Artichoke Gremolata

1 Cup Parsley, Finely Chopped

1/3 Cup Raw Almonds (whole)

1/2 Cup Artichoke Hearts, chopped

1 Garlic Clove, Minced

Zest of 1 Lemon

1 Tbs Olive Oil

Salt and Pepper

Method.

Step 1:

Cut your zucchini in half lengthwise, then score in a crosshatch with the tip of a sharp knife. Generously salt the cut side of your zucchini, and set aside for at least 15 minutes, to allow the moisture to wick out.

Step 2:

While you let your zuccs do their thing, place your raw almonds in a DRY (no oil) sauté pan. Turn the heat up to medium, and toast your almonds until they start to darken and become fragrant. Once they are lightly toasted, remove from the heat and chop them. Place your chopped almonds into a medium bowl.

Step 3:

To your bowl with the almonds, add your minced garlic, lemon zest, chopped artichoke hearts, and chopped parsley. Add in your olive oil, season with salt and pepper and mix. Give it a taste! If it looks a bit dry to you, you can add more olive oil. If you want more salt, add it now! :)

Step 4:

Heat a nonstick skillet over medium heat. Once it’s hot, add in about 1 tbs of olive oil. Place your zucchini cut side down in the pan and press them down to make sure they’re making full contact with the pan. Now try not to touch them! Sear for 4 minutes on each side. until fork tender and both sides are caramelized.

Step 5:

Remove your zucchini from the heat, top with gremolata right before serving and ENJOY! :)