I don't know why, but the zucchini I just made was a freakin revelation. I swear if this was on the side of my plate at a bougie farm-to-table restaurant I wouldn't raise an eyebrow. You know how their side vegetables are always just unreal? These were like that. Here is what I did differently than normal, maybe you can recreate the magic that just happened. Or maybe you know how to make zucchini taste like this normally, in which case, hat tip!
CUBES, not slices. Pretty big chunks.
SALT IT. for like half an hour, then drain out the water and rinse and dry
BARELY ANY OIL. i just used what was left in the pan after cooking some other veggies
FIRST LOW HEAT, then HOT. i didn't start out with a super-hot pan, but after it hadn't browned after a few minutes i pumped it up and let them get kind of brown/charred/grilled tasting.
Over & out,
America's Test Kitchen
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