A Michelin-level zucchini side dish featuring vacuum-compressed zucchini charred over binchotan charcoal, layered with pistachio tarator, burnt lemon gel, frozen basil snow, and crispy zucchini blossoms. A modern vegetable composition balancing smoke, acidity, creaminess, and temperature contrast.

Serves 4

Ingredients:

• 4 – baby zucchini (halved lengthwise)
• 2 – green zucchini (cut into large batons)
• 1 – yellow zucchini (cut into large batons)
• 2 tbsp – olive oil (high quality)
• to taste – Maldon sea salt
• to taste – smoked sea salt
• 2 sprigs – fresh thyme
• 1 – lemon (zest only)
• 120g – Sicilian pistachios (shelled)
• 1 clove – roasted garlic
• 40g – Greek yogurt
• 15g – tahini
• 10ml – fresh lemon juice
• 2 – lemons (for burnt lemon gel)
• 150ml – water
• 25g – sugar
• 2g – agar agar
• 1 – shallot (roughly chopped)
• 100ml – vegetable stock
• 50ml – dry white wine
• 1 tsp – sherry vinegar
• 1 bunch – fresh basil
• 6 – zucchini blossoms
• 100g – rice flour
• 120ml – sparkling water (ice cold)
• 1 bunch – parsley
• 1 bunch – chives
• 100ml – grapeseed oil
• as needed – micro herbs (for garnish)

Speciality Items:

• Charcoal Grill Need it? Click here to start cooking
• Vacuum Chamber Sealer Need it? Click here to start cooking
• Smoking Gun Need it? Click here to start cooking
• Wood Chips Need it? Click here to start cooking
• Infrared Thermometer Need it? Click here to start cooking
• Ceramic Plating Tweezers Need it? Click here to start cooking
• Volcanic Basalt Mortar Need it? Click here to start cooking
• Plates Need it? Click here to start cooking

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Steps:

1. Slice the baby zucchini lengthwise and place into vacuum bags with olive oil, thyme, lemon zest, and a small pinch of salt.
2. Vacuum seal at full compression and refrigerate for 1 hour to densify texture.
3. Char the lemons directly over open flame until nearly blackened.
4. Juice the charred lemons into a saucepan with water and sugar. Simmer for 10 minutes.
5. Strain the liquid, whisk in agar agar, bring briefly to a boil, then chill until set. Blend into a smooth burnt lemon gel and transfer to a squeeze bottle.
6. Toast pistachios lightly and crush with roasted garlic and salt using a volcanic mortar.
7. Blend pistachios with tahini, yogurt, lemon juice, olive oil, and enough ice water to achieve a silky consistency.
8. Roast zucchini trim and shallot until caramelized. Deglaze with white wine, add vegetable stock, and reduce by 75%.
9. Strain the glaze and whisk in olive oil and sherry vinegar. Infuse with olive wood smoke using a smoking gun.
10. Blanch basil for 10 seconds, shock in ice water, blend smooth, and freeze using an anti-griddle or Pacojet beaker.
11. Mix rice flour, sparkling water, and salt into a light batter. Dip zucchini blossoms and fry at 375°F until crisp.
12. Heat binchotan charcoal until extremely hot. Grill zucchini aggressively on cut sides only until charred outside but bright green inside.
13. Brush zucchini continuously with smoked zucchini glaze while grilling.
14. Blend parsley, basil, chives, and grapeseed oil into a vibrant herb oil and strain finely.
15. Plate with an asymmetrical swipe of pistachio tarator, layered zucchini, dots of burnt lemon gel, crispy blossom shards, basil snow, herb oil, lemon zest, and micro herbs.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done