This is a really nice way to enjoy zucchini. My zucchini were a little larger than the recipe recommended, but it still worked out okay. If you can though, try to get zucchini that weigh no more than 250g each. (Mine were both over 300g, so a little larger than is ideal.)

Marinated Zucchini

Adapted from Cook's Country August/September 2020

Ingredients

• 3 Tbsp. olive oil, divided
• 1 shallot (or 1/2 onion), minced
• 2 Tbsp. lemon juice
• 1 tsp. coarse sea salt
• 1 tsp. za'atar
• 2-3 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 680g zucchini, trimmed and halved lengthwise
• 21g Parmesan cheese, shaved with a vegetable peeler

Directions

1. Combine 2 Tbsp. of the olive oil, shallot, lemon juice, salt, za'atar, garlic, and pepper flakes in a bowl and set aside.
2. Heat the remaining 1 Tbsp. of oil over medium heat.
3. Add half the zucchini, cut-side-down, and cook until browned (~3 minutes).
4. Flip over and cook for another 3-4 minutes.
5. Remove from pan and add the remaining zucchini, cooking for 3-4 minutes on each side.
6. Slice the zucchini crosswise ~5mm thick.
7. Add the sliced zucchini to the bowl with the dressing and toss to coat.
8. Let sit at room temperature for at least 1 hour (or chill, covered, for up to 24 hours and then allow to rest at room temperature for 1 hour before serving).
9. Top with Parmesan and serve.