Katie Austin

Buttermilk Zucchini with Pickled Onions & Almonds

Buttermilk Zucchini with Pickled Onions & Almonds

I was so inspired by my trip to Uruguay over the holidays, that I had the most fabulous dish featuring: roasted asparagus, miso dressing, almonds, pickled onions and avocado. But instead of asparagus, I used zucchinis, and instead of miso I made the most INSANE homemade buttermilk herb dressing that I simply can’t get over. I was also super inspired by the viral method by Chef Thomas Keller that’s all over Tiktok of halving and scoring zucchini to cook!! I knew when I got home from my trip I HAD to try it – and it’s just so good I’ll never go back! So excited for you all to try this one!!

*NOTE: Serves 4 as a side (1 zucchini/person, feel free to do less zucchini and save the sauce for another meal). Pickled onions can also be pre-made before BUT it’s also okay if you don’t have time to leave overnight – if you’re in a rush, leave them to pickle for at least an hour before serving!!

4 zucchini, halved and scored 

1/2 cup slivered almonds

Pickled onion ingredients:

1 large red onion, finely sliced

1 cup vinegar

1 cup water

1 tbsp sugar

1/2 tsp salt

Buttermilk Dressing ingredients:

1/3 cup Mayo

1/3 cup sour cream 

1/3 cup buttermilk 

1 lemon squeezed 

1/3 cup fresh parsley 

1/3 cup fresh dill 

1 tbsp olive oil

Seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt 

1/3 cup fresh parm to top 

The recipe (4 components):

1. Pickled onions: 

Finely slice up a red onion.

Add your sliced onions to a jar and pour over your mixture of vinegar, sugar, salt and water.

Soak overnight. (For best results, combine in saucepan on medium heat, consistently stirring. Stir till throughly combined and remove from heat. Let cool for a few minutes, but should still be hot. Be careful when pouring into your jar!!)

You’ll notice the onions have completely pickled once the brine turns a nice pink hue and the translucent portion of the onion is pink as well!!

Pat them dry when serving. 

2. Zucchini

Preheat oven to 350 degrees.

Halve and score the inside of your zucchini.

Sauté scored side down in 2 tablespoons avocado oil (or oil of choice) on medium for 5 min in a skillet. Make sure you get that beautiful sear on the scored side, it unearths the yummiest caramelized flavors from the zucchini.

Transfer into oven safe dish if the skillet is not oven safe, then bake at 350 degrees for 10 minutes!

Lightly dust with salt and pepper for flavor.

3. Toasted Almonds:

Add sliced almonds to a separate baking pan. Toast at 350 degrees for 5 min in oven (you can put them in at the same time as the zucchini to make it easy)!

4. Buttermilk Dressing:

Combine your Mayo, sour cream, buttermilk, squeezed lemon, olive oil, fresh parsley, fresh dill and seasonings ( garlic powder, onion powder, salt) in a blender.

Blend till smooth consistency.

*To plate: Add your buttermilk dressing to a plate, layering the cooked zucchinis on top. Add your pickled onions and toasted almonds, then top with fresh grated top as a finisher!! Enjoy!! xx