Pan Seared Zucchini

Is it even possible to grow an appropriate amount of zucchini from a single plant?😅  I love zucchini as much as the next girl but it's almost comically prolific.  I'm just saying that if you make the decision to plant zucchini in your garden, you better be prepared to have a lot of zucchini lovin' friends that you can share it with. 😂  I'm not the only one with this opinion though. Today, August 8th is National Sneak Some Zucchini Into Your Neighbors Porch Day!!  🤣  No Joke. 

This year, I was not the zucchini planter but I was lucky enough to be on the receiving end of another friends harvest.   And when I'm gifted zucchini - I add it to everything I can think of.🤣  Zucchini muffins, zucchini burgers and stuffed zucchini boats are some of my favorite ways to enjoy it.  When I've added the squash to all the recipes that I can think of and I've still got leftovers - I turn to google for new recipes. 😉

Cook's Illustrated provided the inspiration for this scrumptious Pan Seared Zucchini.  It's an easy way to prepare the vegetable and in this case, the simplicity is what makes it delicious.  I'm a big fan of the spicy/sweet/salty combination.  I feel like it might better be named hot honey zucchini but this may be my new favorite way to enjoy zucchini.  

Pan Seared Zucchini
2 Tablespoons honey
1/2 Tablespoon hot sauce
3 zucchini, halved lengthwise
1 1/2 teaspoon kosher salt
3 Tablespoons olive oil
1 scallion, sliced thin

Whisk together honey and hot sauce. Microwave until mixture boils and is slightly thickened. (1 minute)

Score insides of zucchini at 1/2" intervals.  Sprinkle with salt.

Place zucchini, cut side down, on paper towel lined plates and press.

Microwave 3 minutes.  Cut each in half crosswise - if you want. 

Brush oil in cold cast iron skillet.  Arrange zucchini, cut side down in skillet.  

Cover skillet and cook 8-10 minutes until deeply browned.  

Remove from heat.  Turn zucchini, cut side up.  Cook, uncovered, 2-3 minutes.

Transfer zucchini to paper towel lined plate and drain 5 minutes.  

Transfer zucchini to platter, drizzle with hot honey and sprinkle with scallions.  (I skipped the scallions but I thought this was mighty delicious without them.)

Ciao!

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