Active Time: 35 minutes
Total Time: 35 minutes
The secrets to this recipe are to not overcook the zucchini and to top them with a lemony mix of olives and artichokes.
2 medium zucchini
1 large lemon
Extra-virgin olive oil
Half an onion, cut into ¼-inch slices lengthwise
2 tablespoons finely chopped garlic
1 cup marinated artichokes, cut into bite-sized pieces
⅔ cup coarsely chopped kalamata olives
1½ tablespoons chopped rosemary
¼ cup chopped flat-leaf parsley
Fine sea salt
Freshly ground black pepper
Flaky sea salt, optional
Trim the stem ends of the zucchini and then cut in half lengthwise. Trim the rounded sides as needed so they won’t wobble on the plate. Using a vegetable peeler, zest the lemon, and then cut into thin strips (julienne). Set aside.
Heat a film of oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes. Stir in the garlic and cook, adjusting the heat as needed until both are golden brown, about 3 minutes more. Stir in the artichokes and olives to warm and then remove from the heat. Squeeze in 2 teaspoons of lemon juice, the rosemary and parsley. Season to taste with salt and pepper, and stir in the lemon julienne.
Wipe out the frying pan. Heat a new film of oil over medium-high heat. Add the zucchini cut-side down. Cook until a rich golden brown, about 5 minutes. Turn and cook until brown on the other side, about 3 minutes. The zucchini will still be firm. Transfer to a plate and spoon the artichoke-olive mixture on top. Sprinkle with the flaky sea salt, if you like.