Smacked Zucchini
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 4
Recipe and Photo by Lynne Calamia
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Software
- 1 1/2 pounds zucchini (3 small)
- 1 teaspoon kosher salt
- 2 tablespoons chili crisp
- 1 tablespoon black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon palm sugar
- 1 large clove garlic, grated on microplane
Specialized Hardware
Rolling pin or heavy mallet
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 4
Procedure
- Smack the entire surface of the zucchini with a rolling pin or mallet, forcefully enough to make deep cracks but gently enough so the pieces don't fly off the counter. Separate the pieces to expose the insides of the zucchini and remove and discard the seeds with a spoon.
- Break the pieces into bite size chunks with your hands and place in a colander set over the sink or a bowl. Sprinkle the salt evenly over and toss to make sure each piece has contact with the salt. Leave it for 30 minutes to release its moisture.
- Meanwhile, combine the chili crisp, black vinegar, soy sauce, palm sugar, and garlic in a medium mixing bowl.
- When the 30 minutes are up, spread the zucchini chunks onto one side of a kitchen towel, fold over to cover the zucchini with the other side and gently squeeze with your hands to wick away any moisture left behind.
- Dump the zucchini into the bowl with the chili crisp mixture and combine well with a silicone spatula.
- Serve immediately at room temperature or refrigerate and serve chilled.
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