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Zucchini with Garlic and Olive Oil (Calabacines al Ajillo)

Zucchini with Garlic and Olive Oil (Calabacines al Ajillo)

By Courtney HillApril 22, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 4

    medium zucchini (about 2 pounds total)

  • ⅓

    cup extra-virgin olive oil

  • 4

    medium garlic cloves, thinly sliced

  • 2

    dried árbol chilies, broken in half, seeds shaken out and discarded, or ¼ teaspoon red pepper flakes

  • 1

    tablespoon sherry vinegar

  • Kosher salt and ground black pepper

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • Flaky salt (optional)

Step 1

Halve 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.

Step 2

In a 12-inch skillet over medium, combine the oil and garlic, then cook, stirring often, until the garlic is softened and lightly golden around the edges, about 3 minutes. Add the zucchini and chilies; immediately increase to medium-high and cook, stirring occasionally, until the zucchini begins to brown at the edges, 3 to 5 minutes.

Step 3

Stir in the vinegar, ½ teaspoon salt and ¼ teaspoon black pepper; cook, stirring often, until the zucchini is tender yet holds its shape, 5 to 7 minutes. Remove the pan from the heat and let stand for about 5 minutes to cool slightly and to allow the zucchini to absorb the flavors.

Step 4

Stir in the parsley, then taste and season with salt (if not using flaky salt) and with black pepper. If desired, remove and discard the árbol chilies (if used). Transfer to a serving dish and sprinkle with flaky salt (if using).