Marinated Seared Zucchini

This Sunday at the Fairmount Neighborhood Farmers Market between 10 am - 2 pm, on the corner of Agate and 19th Ave., you'll find a plethora of summer produce from Camas Swale Farm, including fresh tomatoes, and you can stock up on pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm.

Next to the eye popping tomatoes, summer squash may not seem so glamorous, but be sure to pick up a few zukes for their infinite versatility when throwing together a dinner on a hot summer night. My new favorite preparation comes from this simple food52 genius recipe that sears slabs of zucchini on a hot skillet until nicely browned and then finishes them with basil and vinaigrette.

Once you've prepared a platter of these zucchini you are halfway to dinner. I served them with other Camas Swale produce -- boil potatoes, sweet cucumbers, and tender lettuce leaves -- along with some hard boil eggs and tinned smoked trout for an impromptu self-assemble salad spread that everyone enjoyed.

Canal House's Marinated Zucchini

from food52

5 tablespoons extra-virgin olive oil, divided
1/2 pound very small zucchini, trimmed and halved lengthwise
Salt
1/2 clove garlic, minced
1 tablespoon red wine vinegar
Pepper
A small handful fresh basil leaves, sliced

1. Working in batches as needed, heat 2 tablespoons of olive oil in a heavy medium skillet over medium-high heat. Arrange the zucchini cut side down in one layer in the hot skillet and cook until browned, about 3 minutes. Use a fork or tongs to turn the zucchini over, then cook them until tender, about 2 minutes, reducing the heat if the zucchini get too dark. Transfer the zucchini to a shallow dish and sprinkle with salt.


2. Whisk together the garlic, vinegar, and remaining 3 tablespoons of olive oil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the zucchini and add the basil. Gently toss everything together and adjust the seasonings. Let the zucchini marinate at room temperature for about 1 hour before serving. Alternately, let marinate longer in the refrigerator. Tightly covered, marinated zucchini will keep for up to a week in the refrigerator.