Cutting zucchini into chunky pieces and giving them a hard sear develops lots of exterior texture and deep color while minimizing sogginess. The dilly sour cream provides a cooling, garlicky counterpart. If dill isn’t your favorite, use another tender summery herb—a handful of basil leaves instead would also be excellent.
This recipe is part of the 2023 Farmers Market Challenge, where we’re celebrating peak-season produce with five-ingredient recipes. Head right this way for the full collection.
What you’ll need
Microplane
$18 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Tongs
$21 At Amazon
Slotted Spoon
$11 At Amazon
Recipe information
Total Time
40 minutes
Yield
2–4 servings
Ingredients
1
2
2
2½
4
3
Need to make a substitution?
Preparation
Step 1
Mix 1 cup sour cream, 2 garlic cloves, finely grated, 2 Tbsp. finely chopped dill, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until well combined; spread evenly over a platter and set aside.
Step 2
Whisk zest and juice of 1 lemon, 1 Tbsp. extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Set vinaigrette aside.
Step 3
Heat remaining 3 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Arrange 3 large zucchini (about 1½ lb.), sliced into 1"-thick rounds, in a single layer and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn over and cook until deep golden brown on the other side, about 5 minutes.
Step 4
Add ¼ cup coarsely chopped dill to pan, season with kosher salt and freshly ground pepper, and toss gently until combined and dill is wilted. Transfer zucchini mixture to reserved vinaigrette and toss to coat.
Step 5
Using a large slotted spoon, transfer zucchini mixture to reserved platter with dill sour cream. Scatter some dill sprigs over, sprinkle with flaky sea salt, and season with pepper.