Sweet and Spicy Zucchini

Ingredients

For 4 servings

• •1 c. à soupe Calabrian chile paste
• •1 c. à soupe preserved lemon paste or finely chopped preserved lemon
• •2 c. à café pure maple syrup
• •5 c. à soupe extra-virgin olive oil, divided
• •1.5 lb slender zucchini (about 3 medium), ends trimmed, cut into ¾"-thick rounds
• •Kosher salt
• •Mixed tender herb leaves with tender stems (such as parsley and/or basil; for serving)

Method

1. 1.Whisk 1 Tbsp. Calabrian chile paste, 1 Tbsp. preserved lemon paste or finely chopped preserved lemon, 2 tsp. pure maple syrup, and 2 Tbsp. extra-virgin olive oil in a medium bowl to combine. Set dressing aside.
2. 2.Pour remaining 3 Tbsp. extra-virgin olive oil into a large cast-iron skillet. Working in 2 batches if needed, arrange 1½ lb. slender zucchini (about 3 medium), ends trimmed, cut into ¾"-thick rounds, cut sides down, in a single layer in skillet. Place over medium-high heat and cook, undisturbed, until deep golden brown underneath, 7–9 minutes (be careful as oil will spatter). Turn and cook until golden brown on other side, about 5 minutes. Transfer to bowl with reserved dressing and toss to coat; season with kosher salt. Arrange on a platter; top with mixed tender herb leaves with tender stems (such as parsley and/or basil).