Calabacines Al Ajillo or Zucchini With Garlic Árbol Chilies And Olive Oil, is a delightful Spanish-inspired dish that combines the fresh and mild flavor of zucchini with the bold, aromatic essence of garlic and the fiery kick of árbol chilies.
This dish is a perfect example of how simple ingredients can come together to create a vibrant and flavorful side dish or appetizer.
Fresh zucchini are the star of this dish. Their subtle flavor and tender texture make them an ideal base for absorbing the savory and spicy notes of the other ingredients.
Sautéd garlic infuses the zucchini with a savory depth that elevates the vegetable’s natural sweetness. Like with this Southern Style Garlic Green Beans with Bacon.
Árbol chilies bring a significant amount of heat and a slightly smoky flavor. They are typically used dried and add an exciting contrast to the mild zucchini.
This dish is not only quick to prepare but also captures the essence of Mediterranean cooking, where the focus is on the quality of ingredients and the harmony of flavors.
Whether you’re a fan of spicy foods, like this Spicy Braised Chicken With Coconut Milk Turmeric & Cashews or simply looking to try a new way to enjoy zucchini, Calabacines Al Ajillo is sure to impress.
Zucchini With Garlic Árbol Chilies And Olive Oil – Calabacines Al Ajillo
2 pounds zucchini, about 4 medium sized
1/3 cup extra-virgin olive oil *See Cook’s Notes
4 medium garlic cloves, thinly sliced
2 dried árbol chilies, remove seeds and discard, opt for 1/4 teaspoon red pepper flakes
1 tablespoon sherry vinegar
salt and ground black pepper to taste
1/2 cup fresh flat-leaf parsley, lightly packed, chopped
Cook’s Notes
High-quality extra virgin olive oil is essential as it carries the flavors of the garlic and chilies throughout the dish. It also provides a luscious mouthfeel and a hint of fruitiness.
Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Turn each half cut side down and slice it lengthwise about ¼ inch thick, then cut the strips crosswise into 2-inch sections.
In a 12-inch skillet over medium, combine the oil and garlic, then cook, stirring often, until the garlic is softened and lightly golden around the edges, about 3 minutes.
Next, add the zucchini and chilies. Increase the heat to medium-high and cook, stirring occasionally, until the zucchini begins to brown at the edges, 3 to 5 minutes.
Stir in the vinegar, ½ teaspoon salt and ¼ teaspoon black pepper and continue cooking, stirring often, until the zucchini is tender yet holds its shape, 5 to 7 minutes.
Remove the pan from the heat and let stand for about 5 minutes to cool slightly and to allow the zucchini to absorb the flavors.
Stir in the parsley, then taste and season with salt and black pepper. If desired, remove and discard the árbol chilies (if used). Transfer to a serving dish and serve with your favorite protein.
Here are some suggestions:
Try These Zucchini Favorites
- Mediterranean-Style Cheesy Zucchini, Corn and Tomato Bake
- Mexican Squash Pasta With Chorizo Meat Sauce
- Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese
- Orange Walnut Zucchini Bread
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