August 8th is National Zucchini Day. Last week the #FoodieExtravaganza crew shared zucchini recipes to inspire you. We loved the salad so much, we have made multiple version. This one - seared zucchini topped with a corn-pluot salad - I made when we were visiting my in-laws.
This is definitely one of those "recipes" that you should keep on the ready to showcase the gorgeous summer flavors of ripe, juicy summer stone fruits. You can use this process with plums, peaches, apricots, or any and every hybrid version. Think apriums, nectarines, and pluots!
Ingredients
Seared Zucchini
2 large zucchini or squash sliced into thick coins
salt and pepper
olive oil
Also needed: griddle or skillet
Corn Salad
1-1/2 cups fresh corn kernels (sliced from the cobs)
1 cup diced stone fruits (I used pluots for this version)
fresh herbs (I used parsley in this one)
1 Tablespoon thinly sliced shallots
olive oil
vinegar
salt and pepper, as needed
Procedure
Corn Salad
Place shallots at the bottom of a mixing bowl. Pour in enough vinegar to cover them. Let stand for at least ten minutes to soften. Add in the remaining ingredients. Toss to combine and set aside.
Seared Zucchini
Heat olive oil to a shimmer on a griddle or skillet. Place slices in a single layer on the pan. Cook until you get a nice sear. Flip and sear again. You don't want to cook these too much that they get soft and mushy. You just want enough of the cut sides to have color.
Place seared zucchini slices on a serving platter. Top with corn salad. Garnish with more parsley. Serve immediately.