Name: Zucchini a la Otto
Ingredients: 3 zucchini or golden squash sliced in quarter-inch strips; 2 tbsp olive oil; 1 tsp Colatura - anchovy fish sauce (Available online or in specialty stores. I found mine at Provista); 1 tsp agave nectar (or honey); 1 tsp lemon juice (or white wine vinegar); 2 tbsp candied orange peel; 2 tsp Calabrian chili (in oil); 2 tbsp fresh basil chiffonade

Warning: This recipe will ruin you for any other zucchini recipe ~

It all started with a post on Facebook. It often does. Either there, or with a memorable meal I try to recreate.

One of my favorite Portland pizza places posted a tantalizing photo of a seasonal zucchini dish they’d made that caught my eye and inspired my inner chef. Next thing I knew, I suddenly had a bumper crop of summer zucchini piling up on my counters and I knew the first thing I wanted to make… Pizzaria Otto’s Zucchini. Because it’s that good, and one can only eat so much zucchini bread. A little hunting down the key ingredients, and a few trials later, I had discovered a zucchini recipe that I not only devoured as my main course but was one I wanted to make again and again. Good thing there’s plenty more summer zucchini coming in.

Pair this spicy dish with a dry pinot gris or albariño like Archer Pinot Gris or Abacela Albariño.

Zucchini a la Otto

Ingredients

3 zucchini or golden squash sliced in quarter-inch strips
2 tbsp olive oil
1 tsp Colatura - anchovy fish sauce Available online or in specialty stores. I found mine at Provista
1 tsp agave nectar (or honey)
1 tsp lemon juice (or white wine vinegar)
2 tbsp candied orange peel
2 tsp Calabrian chili (in oil)
2 tbsp fresh basil chiffonade

Servings:

Instructions

Heat olive oil in large saucepan.
Saute zucchini until browned, cooking in batches, one layer deep. Remove browned zucchini from pan to finish the remaining slices.
Put all the browned zucchini back in the pan and add the remaining ingredients and stir until combined.
Remove to plate and serve immediately.

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Sam jennings says:

July 12, 2017 at 11:07 pm

Wow looks totally delicious, always love to find new dishes I can add into our family menu plans, thanks for the inspiration

Tamara Belgard says:
July 13, 2017 at 9:00 am

Thanks Sam, the chile can be a little too spicy for the kiddos, but my 10-yr-old loves it! All I have to do is warn him it’s spicy and he sees it as a challenge. 🙂

Hillary Harper says:

July 12, 2017 at 5:55 pm

This sounds incredible! I love when a side dish becomes the star and you would be happy just eating it by itself!

Tamara Belgard says:
July 13, 2017 at 9:00 am

Me too Hillary, love shining the spotlight on the veges! These steal the show!

Peter Korchnak says:

July 12, 2017 at 4:22 pm

The warning in the open sounds more like a challenge! The dish looks tasty, though.

Tamara Belgard says:
July 12, 2017 at 4:33 pm

Indeed Peter, I dare you to try it! It does not disappoint! It’s easy, healthy, paleo-friendly, and vegetarian. And it tastes divine! Perfection!