Spiced Zucchini with Chili Crisp
Spiced Zucchini with Chili Crisp is an easy and tasty side dish to make during the week! Made with fresh zucchini slices, Gochujang, honey, and chili crisp. Comes together in less than 10 minutes and will be your go-to side dish!
Is it me, or is zucchini everywhere right now?
Between the farmers market and our garden, zucchini is like the aunt that shows up at your house without an invite, but you’ve got to let her in and entertain her. The good news? At least we have a few ways to use said zucchini.
You might be thinking to yourself…..
What is Chili Crisp?
Chili crisp is a condiment that originates from Chinese cuisine and is a combination of spicy chili peppers, aromatic spices, and crispy elements that come together to create a unique and tantalizing taste experience.
The primary ingredient in chili crisp is usually chili peppers, which provide the fiery heat that gives the condiment its distinctive kick. However, the specific types of chili peppers used can vary, ranging from mild and smoky to intensely hot varieties, depending on personal preference and regional variations. In addition to chili peppers, chili crisp typically contains a blend of spices and seasonings such as garlic, ginger, and Sichuan peppercorns.
If you haven’t tried chili crisp and like things a bit spicier do yourself a favor and grab a jar. You can add it to any dish whether as a condiment or as a base in a sauce. I love to toss it with fresh pasta too!
Anyway, let’s dive in and discover how to create this delectable side dish step by step!
Ingredients Used to Make Spiced Zucchini with Chili Crisp
During the week I struggle with coming up with side dishes. Most of the time I end up making a garden salad or roasted potatoes. Well, with summer in full zucchini swing, I thought it would be in my best interest to make a quick and flavorful side. For this recipe you will need:
- Zucchini or Yellow squash – fresh is the best and cut into half moons
- Gochujang – Korean chili paste that you can find at most grocery stores
- Honey – best kept pantry secret
- Chili crisp or chili oil – Chinese condiment that can be found at your local grocery store
- Green onions – garnish
- Olive oil – cooking
- Kosher salt and black pepper to taste – for seasoning
- Cayenne pepper – optional for additional heat
How to Cook Spiced Zucchini with Chili Crisp
These simple steps will help you achieve the best results and ensure a delicious, and perfectly cooked zucchini:
- Preheat a large skillet to medium heat. Add the olive oil and zucchini slices. Cook the zucchini for a few minutes until it starts to turn golden brown, about 5 to 7 minutes.
- Next, add in the Gochujang, honey, kosher salt, pepper. Toss everything together and continue to cook for a few more minutes. Remove the zucchini from the skillet and gently toss with the chili crisp. Serve immediately and garnish with green onions.
Easy Variations for Spiced Zucchini with Chili Crisp
- Citrus Twist: Add a burst of freshness by incorporating citrus flavors. After sautéing the zucchini, squeeze some fresh lemon or lime juice over it and toss to combine. The tangy citrus notes will complement the heat of the chili crisp beautifully.
- Cheesy Delight: For cheese lovers, sprinkle some grated Parmesan or crumbled feta cheese over the spiced zucchini just before adding the chili crisp. The melted cheese will add a creamy and savory element to the dish.
- Nutty Crunch: Enhance the texture by adding toasted nuts to the mix. Toasted almonds, walnuts, or pine nuts work well. Simply sprinkle a handful of your preferred nuts over the spiced zucchini and chili crisp for an added crunch and nutty flavor.
- Herb-infused: Introduce aromatic herbs to the dish for a fragrant twist. Consider adding chopped fresh herbs like basil, cilantro, or mint during the sautéing process to infuse the zucchini with their flavors.
- Sesame Sensation: Elevate the dish with the addition of toasted sesame seeds. Sprinkle toasted sesame seeds over the spiced zucchini and chili crisp for an earthy and nutty flavor.
Refrigeration: Transfer any leftover spiced zucchini with chili crisp to an airtight container. Store it in the refrigerator to keep it fresh for up to 3-4 days.
Freezing: If you have a larger batch or want to store the dish for a longer period, freezing is a great option. Place the Chili Crisp Infused Zucchini in a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 2-3 months.
Thawing and Reheating: When you’re ready to enjoy your stored Chili-Crisp Spiced Zucchini, thaw it in the refrigerator overnight if it is frozen. Once thawed, you simply reheat it gently in a skillet on the stovetop or microwave it in short intervals, stirring occasionally, until heated through.
Spiced Zucchini with Chili Crisp
- 3 large Zucchini, sliced into half moons about 1/4-inch thick
- 1 tbsp Olive oil
- 2 tbsp Gochujang
- 1 tbsp Honey
- Kosher salt and pepper to taste
- 2 to 3 tbsp Chili crisp
- Green onions, sliced thinly for garnish
- Preheat a large skillet to medium-high heat. Add the olive oil and zucchini slices. Cook the zucchini for a few minutes until it starts to brown, about 5 to 7 minutes.
- Next, add in the Gochujang, honey, kosher salt, pepper. Toss everything together and continue to cook for a few more minutes. Remove the zucchini from the skillet and gently toss with the chili crisp. Serve immediately and garnish with green onions