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–+ servings

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!!
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Total Time 36 minutes
Course Appetizer, Side Dish
Servings 4

Ingredients
  

  • 4 zucchinis, halved & scored
  • 1/2 cup slivered almonds
  • 1/3 cup fresh parmesan, to top

For the Pickled Onions

  • 1 large red onion, finely sliced
  • 1 cup vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

For the Buttermilk Herb Dressing

  • 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 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions
 

For the 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!!

For the 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.

For the 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)!

For the Buttermilk Herb 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

Video

@katieaustin

You were right @dietitianmeals !!! Life changing 🤤🤤 #zucchinimethod

♬ original sound - Katie Austin

Notes

*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!!
Keyword Red Onion, Zucchini
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