Really Herby Pan Zucchini

I great way to cook through and enjoy ALL of summer’s zucchini crop. Really Herby Pan Zucchini (how to below) with a touch of heat from Calabrian chili, mellow richness from a spoonful of garlic confit, warmth from the tiniest amount of nutmeg, and delightfully sweet pops from fresh corn kernels you’ve got one of my favorite ways to cook through all the zucchini. Serve as is (warm or room temp), toss with pasta, rice or your favorite grain or bean. If served cold, I prefer to add a touch more salt and a squirt of lemon juice and toasted pine nuts or sliced almonds always make a yummy addition. This one is also just the right “Al Dente.” It never dissolves to mush as I wait until it’s fully cooked and transferred to its serving dish before adding flaky sea salt. Add a generous amount of your favorite fresh herbs, but save the basil for the very last stir over the heat. Add the fresh shucked corn only about 1-2 minutes before that. 

You will need, in this order:

•A few Tbs olive oil

•2 large zucchini, any variety or a combo, seeds removed* and sliced into half or quarter coins

•half tsp Calabrian chili flakes

•dollop garlic confit or fresh minced, to taste

•scant pinch nutmeg

•fresh ground pepper

•handful fresh herbs, chopped

•kernels from one ear fresh sweet corn

•handful of fresh basil, chiffonade cut 

•flaky sea salt

•lemon zest optional

Preheat pan over medium heat, add olive oil a swirl to coat, add zucchini and stir to coat, add chili flakes, nutmeg, fresh ground pepper, chopped herbs. When cooked to your liking, add corn and cook for another minute or two. Stir in basil, transfer to serving dish. Season to taste. Lemon zest always welcome. 

(*to remove seeds- slice zucchini lengthwise into either half’s or quarters, scoop or cut out seedy core, proceed…