Ingredients
Scale
- 2 medium zucchini, about 6 to 7 inches long
- 1 tablespoon kosher salt, for the boiling water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon flaky salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley, optional
- Pinch of crushed red pepper flakes, optional
Instructions
- Fill a wide pot with enough water to cover the zucchini by at least 1 inch. Add the kosher salt and bring to a rolling boil.
- Rinse the zucchini and leave them whole. Lower them carefully into the boiling water with tongs.
- Once the water returns to a steady boil, cook for about 12 minutes. Start checking at 10 minutes if you prefer a firmer center. The zucchini should yield gently under tongs without collapsing.
- Lift the zucchini out carefully and place one on each plate.
- Drizzle each with 1 tablespoon olive oil and half the red wine vinegar. Finish with flaky salt, black pepper, optional parsley, and optional red pepper flakes. Serve warm or at room temperature.
Notes
- Medium zucchini around 6 to 7 inches are the easiest size for the 12-minute timing.
- For firmer zucchini, check at 10 minutes; for a very soft texture, extend toward 15 minutes.
- Nutrition is estimated per zucchini with 1 tablespoon olive oil and half the vinegar and finishing salt.
- Tahini, cheese, or other dressing variations change the nutrition values.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Mediterranean-Inspired
- Diet: Vegan