Simple and scrumptious - inspired by an Italian Nana. She knew that you get kids to love their vegetables by dressing them up with crunchy toppings and plenty of healthy fat!
While this dish calls for olive oil and butter, you can sub all olive oil, though we found in recipe testing that the olive oil and butter combo is most tasty (and nostalgic!), and you can really taste the interplay of both, especially if you use our homemade herby croutons made with EVOO.
You can also use panko breadcrumbs here, but there is no comparison to making this with your own breadcrumbs. It's what makes a recipe like this stand-out and absolutely crave-worthy, and is a great way to involve kids or helpers: put a handful of homemade croutons in a wax paper or plastic bag and bash them down into breadcrumbs with a rolling pin or bottom of a hefty mug or jar (on top of a cutting board so it won't break).
Jazz this recipe up to your taste or menu by adding whatever spices (hello, North Beach Blend and Harissa), herbs, or sharp grated cheese you like.
Tip: It's important not to crowd the zucchini in the pan, everything should be able to cook in a single layer. If too crowded, the zucchini will just steam and get mushy, not brown.
INGREDIENTS
- 2 medium zucchini (mix of yellow and green is pretty if you can find them!), cubed
- 1 Tbsp House Blend or Olio Santo EVOO
- 1/2 Tbsp butter
- Salt and Pepper
- 1/3 cup crushed Homemade Herby Croutons (DIY best-ever breadcrumbs - put them in a paper or plastic bag and bash them with a rolling pin!) or panko breadcrumbs (do not use regular, you won't get the crunch)
- optional spices: 1 tsp OMG, Napa Valley Blend, North Beach Blend or Aglio Olio (especially good if using plain panko breadcrumbs)
- optional: chopped fresh herbs or Parmesan cheese for topping
Cube zucchini (first slice lengthwise into quarters then cubes). Prep breadcrumbs if making your own.
Heat a large skillet over medium-high heat and add EVOO. When it shimmers, add the zucchini, and a sprinkle of salt and pepper, toss to coat and then let the zucchini sit, spread out as evenly as possible over the surface of the pan.
The secret to great texture in this dish is how you cook it - fairly hot, and don't constantly stir the zucchini, you want it to sear and brown on one side before you toss it to get the other sides. Ideally, you only toss the zucchinis about 3-4 times during cooking.
Once the zucchini is browned and starting to soften, add the remaining butter and breadcrumbs to the hot pan, and toss to combine. Fry everything together another minute or two to crisp the breadcrumbs, then turn off the heat.
Serve immediately - best hot! Leave in the pan and reheat before serving if you need to pause and put any other parts of your meal together. Top with grated cheese, herbs or more breadcrumbs if you like (but the best
