Sautéed Zucchini with Za'atar and Crispy Chickpeas
by RoryThis great summer side is a super simple and tasty way to use up fresh zucchini from the garden.
Sautéed Zucchini with Za'atar and Crispy Chickpeas
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Category
Side Dishes
Quick and easy summer side recipe perfect for using zucchini fresh from the garden.
Ingredients
2/3 C. Canned Chickpeas (Garbanzo Beans)
2 Tbsp. Corn Starch
¼ C. + 2 Tbsp. Extra Virgin Olive Oil
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1 Tbsp. Za’atar Blend
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Kosher Salt (to Taste)
1 lb. Zucchini (Cut Into 1/2-inch-Thick Half Moons)
½ Small Red Onion (Peeled and Finely Diced)
Directions
In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat with the cornstarch. Transfer to a mesh strainer and shake to remove excess starch.
In a small (8-in) skillet, heat 1/4 Cup of the olive oil over medium heat until the surface is shimmering and hot. Add the chickpeas, cover skillet with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 min.
Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp of the Za’atar Blend and a generous pinch of Kosher Salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.
Heat the remaining 2 Tbsp of oil in a 12-in skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook, undisturbed until zucchini is deep golden-brown, about 2 min. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip over any unturned pieces.
Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini, and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.