Cutting the zucchini

1. To make flat edges, cut the zucchini longitudinally on two opposite sides.
2. Remove the trimmings and cut the zucchini in two longitudinal halves; this should give you two ½-inch thick planks. If you’re working with larger zucchini, expect to get three planks when cut this way.
3. Pat the zucchini planks dry using a paper towel; make sure to press gently but firmly on both sides of the zucchini to absorb any wetness.

Cooking the zucchini

1. Over medium-high heat, heat a large cast-iron or stainless-steel skillet, about 12 inches.
2. Pour in the oil and leave it to heat until it is almost smoking.
3. Place the zucchini on the pan, spreading them equally and pressing softly with a spatula to ensure the zucchini planks come in direct contact with the pan.
4. Season the tops of the zucchini planks with salt and pepper, then cook for 3 minutes, or until the bottoms of the zucchini are well scorched.
5. Reduce the heat to a medium level and season the zucchini with additional salt and pepper.
6. Cook for another 2 to 3 minutes, or until the bottoms of the zucchini planks are charred.
7. Reduce to low heat and stir in the butter, garlic, and rosemary. Tilt the pan with care, allowing the garlic and rosemary to simmer in the butter for about 30 seconds to 1 minute, or until the butter starts to turn brown. Cook for an extra minute; during this period, ensure to toss the zucchini a few times to make sure both sides are sufficiently coated with butter.
8. Move the zucchini, garlic, and rosemary to a serving tray, and top with any remaining butter from the pan. Serve immediately with lemon zest, coarse sea salt, and red pepper flakes.

This recipe for pan-seared zucchini is a great way to enjoy these popular veggies, and it promises loads of great taste. We recommend this recipe, and you’ll find that it’s rather quick and easy to prepare.

For more recipe ideas on cooking zucchini on the stove, this video recipe is a good place to start.