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I spent a lot of years living in an apartment without central air and no way to install an AC in my kitchen, so summers for me involve absolutely minimal cooking. But when I get tired of takeout and Trader Joe's frozen entrees and my body yearns for something fresh, there are a few dishes I make on repeat.
Chief among my back-pocket 10-minute recipes is this chili butter zucchini. It's so fast and easy to toss together that your body will barely have time to overheat by the time you finish making it, giving you enough time to plate and scurry off to the nearest room with a window unit so you can cool off and eat in peace.
What Makes Chili Butter Zucchini So Great
The best thing about this dish is how fast it is to make. You don't have to be overly precious with the chopping and, because it relies on a few pantry staples and relatively inexpensive seasonal produce, it's wonderfully gentle on the budget.
Because zucchini is such a mild vegetable, it sort of acts like a blank canvas, absorbing the flavors of whatever you cook with it. This recipe capitalizes on the natural mild nuttiness and grassiness of zucchini, and accentuates those flavors with butter and sesame oil, resulting in a dish that seems fancier than it is.
How to Make Chili Butter Zucchini
- Trim the ends off of two medium zucchini. Quarter them lengthwise, then chop into 1/2-inch pieces.
- Melt 3 tablespoons unsalted butter or ghee in a large skillet set over medium-high heat.
- Add a good pinch of chili flakes to the butter, along with the zucchini. Let the zucchini sit in a single layer for 2 to 4 minutes, until golden on one side.
- Continue cooking, stirring and tossing occasionally, until the zucchini is tender, 3 to 5 minutes longer.
- Season with a big pinch of salt, followed by 2 teaspoons of sesame oil. Toss to combine and season with additional salt if needed. Transfer to a serving bowl, sprinkle with a small pinch of chili flakes, and serve.
Tips for Making Chili Butter Zucchini
- Save the sesame oil until the end. The taste of sesame oil diminishes if you cook with it, so only add it just before you plan to serve.
- Adjust the level of heat to your liking - use as little or as much chili flakes as you like for this dish.
- Use La-Yu chili oil for an extra kick of heat. This is sesame oil infused with chilis, so you get extra heat with that strong sesame nuttiness.
- Avoid salting early. Salting zucchini right before cooking forces them to release water, which delays browning. Only add salt at the very end.
- Conversely, you can salt the chopped zucchini 20 minutes before sautéeing it. Just leave it in a colander to drain and blot it dry with paper towels before adding it to the pan.
