Chili crisp zucchini: This 4-ingredient zucchini is my favorite way to eat the summer vegetable

All the crispy aromatic bits in the spicy, savory oil make it a flavor powerhouse, and I like taking advantage of that when I need to perk up zucchini.

On its own, zucchini is pretty bland — but if I sear it and toss it with a quick pantry sauce that has a base of chili crisp, then I can eat the whole pan in one sitting.

Don’t forget this recipe when your bumper crop of summer zucchini comes in and you’re tired of making zucchini bread.

Chili crisp zucchini

Servings: 4

Ingredients

• 2 tablespoons store-bought or homemade chili crisp

• 1 tablespoon rice vinegar

• 2 teaspoons soy sauce or tamari

• ½ teaspoon granulated sugar (optional)

• 1 tablespoon neutral oil, such as canola or vegetable

• 2 medium zucchini (about 1 pound total), cut crosswise into ½-inch-thick rounds

• ½ teaspoon kosher salt

Directions

Stir 2 chili crisp, rice vinegar, soy sauce and sugar, if using, together in a small bowl.

Heat oil in a large 12-inch cast-iron or stainless-steel skillet over medium-high heat until shimmering. Meanwhile, toss sliced zucchini and salt together in a medium bowl until seasoned all over.

Working in batches if needed, arrange the zucchini in the skillet in a single layer. Cook until golden brown on the bottom, 4 to 5 minutes.

Reduce the heat to medium. Use a thin spatula or tongs to flip the zucchini. Cook until crisp-tender and browned on the other side, 3 to 4 minutes more.

Turn off the heat. Return all the zucchini to the skillet if needed. Drizzle the chili crisp mixture over the zucchini (it will sizzle) and toss until the zucchini is well coated. Serve.

Refrigerate leftovers in an airtight container for up to 4 days.