The trick to golden-brown zucchini is using a fair bit of oil over high heat so the slices soften and blister in the skillet. It will only take a few minutes, but resist the urge to instantly flip the zucchini so it has time to form a beautiful sear. Cook, relax, and enjoy!
What you’ll need:
1 lb zucchini
1 oz Pecorino
¼ oz fresh mint
2 oz pecans
8 oz bucatini
1 lemon
olive oil
coarse salt
freshly ground pepper
Equipment:
large pot
large skillet
microplane
Recipe steps:
-
Prep ingredients
Bring a large pot of salted water to a boil. Trim ends from zucchini and thinly slice into rounds. Grate Pecorino. Pick mint leaves from stems. -
Toast pecans
Heat ¼ cup oil in a large skillet over medium-high. Add pecans and cook, stirring, until darkened and fragrant, about 3 minutes. Using a slotted spoon, transfer to a bowl, leaving oil behind. -
Start zucchini
Add zucchini to skillet and toss immediately to coat in oil. Increase heat to high and cook undisturbed until bottom zucchini are blistered and brown, about 2 minutes. Season with salt, toss, and continue to cook, undisturbed until the next bottom layer is blistered and brown, 2 minutes more. -
Cook pasta
Meanwhile, cook bucatini in boiling salted water until al dente, about 8 minutes; drain. -
Finish zucchini
While pasta cooks, continue cooking zucchini until all are tender and deeply browned, 8–10 minutes total. Transfer zucchini and any oil to a large bowl, season with salt and pepper, and add pasta. -
Finish & serve
Gather mint and pecans together and coarsely chop. Add most of mint, pecans and Pecorino to bowl with pasta. Zest lemon over top and toss to combine. Serve pasta with any remaining mint, pecans, and Pecorino. Halve lemon and serve alongside for squeezing over. Enjoy!
