Pan-Seared Zucchini

Step 1

Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you’re using larger zucchini, you may get three planks from each one.) Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.

Step 2

Heat a large (12-inch) cast-iron or stainless-steel skillet over medium-high. Add the oil and heat until it’s almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper, and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.

Step 3

Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.

Step 4

Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that’s left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.