Pan-Seared Zucchini with Garlic and Basil

Makes 4 servings.

1 pound Red Dog zucchini, halved lengthwise and sliced into 1/2-inch thick pieces
1 teaspoon kosher salt
2 Tablespoons extra virgin olive oil
2 Tablespoons red or white wine vinegar
1 clove garlic, minced
2 Tablespoons neutrally flavored cooking oil (like vegetable, grapeseed, or avocado oil)
10 leaves fresh Red Dog basil, thinly sliced or chopped

In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.

Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)

Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.

After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.

Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.

Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won’t brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.

Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.

Just before serving, fold in basil.