Smashed Zucchini With Chickpeas and Peanuts
Published Aug. 3, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½ to 2pounds zucchini (about 3 to 4 medium)
- 1jalapeño, halved lengthwise, stemmed and sliced into ⅛-inch-thick half-moons
- 2limes, 1 zested and juiced, the other cut into wedges for serving
- Kosher salt (such as Diamond Crystal)
- ¼cup extra-virgin olive oil, plus more for serving
- 1(15-ounce) can chickpeas or 1½ cups cooked chickpeas, rinsed and patted dry
- ¼cup roasted peanuts (salted or unsalted)
- 1½teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere
Nutritional analysis per serving (4 servings)
392 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 11 grams sugars; 15 grams protein; 849 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1½ teaspoons salt. Let drain while you cook the chickpeas.
- Step 2
Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
- Step 3
Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).
Private Notes
Comments
I haven't tried the recipe, but I can confirm that anyone who has gardened in the Pacific Northwest has felt the urge to smash some zucchini.
Cut zucchini into quarters and put Into a ziploc back to smash bc they kept slipping off my cutting board. Then added jalapeño lime and salt to that bag and let marinate for 10min before draining. Super easy!
I subbed unsalted raw pumpkin seeds for the peanuts -- they hopped around the pan as they toasted, which made it feel like a party in the pan -- and added a handful of flat leaf parsley, cilantro and mint before serving. Sliced avocado and jammy not-really-hard boiled egg along side. Delish.
Raw zucchini not my thing. I tried.
This is fantastic — unbelievably satisfying given that it’s raw zucchini. The jalapeño makes a subtle but zingy contribution. I added some smoked paprika to the chickpeas, otherwise made as directed.
I thought I would, well...hate this. I've never heard of or rather never thought of eating raw zucchini. And certainly didn't expect it to be so tasty. I loved this. I must admit though - it was the sumac and toasted chickpeas and peanuts that cinched the deal for me. Five starts and on my rotation. Thank you NYT Cooking!