Zucchini a la Otto – Your New Favorite Zucchini Recipe







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.
- 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
- 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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