Charred Zucchini with Tangy Kimchi-Herb Sauce
Equipment
- Colander
- Serving plate
Ingredients
- 2 medium zucchini ends trimmed (about 6 ounces each)
- 2 tablespoons olive oil
- ½ cup kimchi finely chopped
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh flat-leaf parsley plus more for garnish
- 2 tablespoons rice vinegar
- 2 teaspoons Asian chili-garlic sauce
- 1 teaspoon grated fresh ginger
- Kosher salt and freshly ground black pepper
Instructions
- Brush the zucchini with half of the olive oil and place them in the air fryer basket.
- Cook at 400°F, turning halfway through, until the zucchini are lightly charred on the outside and tender, about 15 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 tablespoon olive oil, kimchi, cilantro, parsley, rice vinegar, chili-garlic sauce, and grated ginger.
- Once the zucchini are finished cooking, transfer them to a colander and let them cool for 5 minutes.
- Using your fingers, pinch and break the zucchini into bite-size pieces, letting them fall back into the colander.
- Season the zucchini with salt and pepper, toss to combine, then let sit for another 5 minutes to allow some of its liquid to drain.
- Pile the charred zucchini atop the kimchi sauce on a serving plate and sprinkle with more parsley to garnish.
Notes / Tips / Wine Advice:
Wine advice:
Pair this tangy charred zucchini with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir to complement the vibrant flavors of the kimchi and herbs.Nutritional Information
Calories: 180 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 14 g | Fiber: 3 g | Sugar: 5 g
