Blackened Zucchini With Kimchi-Herb Sauce
I helped my friend Andy Baraghani, a senior food editor at Bon Appétit, prep and cater a fund-raiser one summer, and he had me grill whole zucchini until it was blackened all over, like a roasted chile pepper, then break it up into bite-size pieces, then season it with salt and pepper. Seasoning the zucchini after cooking really concentrated the smoky char flavor that the grill imparted. I adapted that technique here, using the air fryer’s high heat to lightly char the zucchini before tearing them into pieces and serving them atop a quick, tangy herb sauce made with spicy kimchi that highlights the concentrated brightness of this humble squash.
Ingrediënten
- 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
Instructies
- Brush the zucchini with half of the olive oil, place in the air fryer, and cook at 400°F, turning halfway through, until lightly charred on the outside and tender, about 15 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 tablespoon olive oil, the kimchi, cilantro, parsley, vinegar, chili-garlic sauce, and ginger.
- Once the zucchini is finished cooking, transfer it to a colander and let it 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 a further 5 minutes to allow some of its liquid to drain.
- Pile the zucchini atop the kimchi sauce on a plate and sprinkle with more parsley to serve.
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