Zucchini a la Otto – Your New Favorite Zucchini Recipe

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 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

Print Recipe

Zucchini a la Otto Print Recipe

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

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

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