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Zucchini with Garlic and Olive Oil (Calabacines al Ajillo)
Spanish gambas al ajillo—shrimp cooked with generous amounts of garlic and olive oil—is a popular tapa, but the “al ajillo” technique isn’t strictly for shrimp. It can be employed with a number of different ingredients, including vegetables. Here we use zucchini to make calabacines al ajillo, also a Spanish classic (and for fans of fungi, we include a mushroom version, below). Cut into spears, quickly cooked, then left to stand for a few minutes before serving, the summer squash soaks up the heady notes of toasted garlic and the fruity, peppery olive oil. Serve with lots of warm, crusty bread for dipping into the oil or as a side to seared or grilled white fish. This dish is great served warm or even at room temperature.
4 to 6
Servings
Don’t leave the seeds in the zucchini. The seedy cores quickly turn soft and spongy with cooking and release moisture that would water down the dish. Be sure to turn up the heat to medium-high after adding the zucchini to the skillet to help maintain the temperature of the pan and oil.
30 minutes
Ingredients
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4
medium zucchini (about 2 pounds total)
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⅓
cup extra-virgin olive oil
Directions
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01Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Turn each half cut side down and slice it lengthwise about ¼ inch thick, then cut the strips crosswise into 2-inch sections.
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