Our easy Traeger Chili Crisp Zucchini is a quick and flavorful way to transform humble zucchini into a delicious side dish that will surprise you. Featuring a crispy, browned exterior and a spicy, crispy topping, this recipe highlights the versatility of zucchini as both a side dish or even a light main course. By combining the superior searing power of the griddle with the wood-fired flavor of your pellet smoker, this dish is a perfect choice for weeknight meals or casual gatherings.
Chili Crisp Zucchini Recipe
Zucchini takes on bold flavors in this easy recipe. The preparation method ensures a caramelized exterior and tender inside, enhanced by a combination of chili crisp and Japanese BBQ sauce. It’s a delicious way to use up summer zucchini or elevate an everyday vegetable with dynamic seasoning.
Why You’ll Love This Dish
- Quick to Make: Ready in under 15 minutes with a few simple steps.
- Bold Flavor: Combines spicy, sweet, and smoky notes in one bite.
- Healthy and Versatile: A lighter dish that pairs well with numerous meals.
- Minimal Ingredients: Requires only pantry staples and fresh zucchini.
Chili Crisp Zucchini shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Zucchini
- Salt
- Avocado Oil
- Chili Crisp
- Bachan’s Japanese BBQ Sauce
Serve with some Traeger Grilled Beef Bulgogi!
How to make Thomas Keller Zucchini with Chili Crisp
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prepare the Zucchini: Halve the zucchini and score the cut side in a criss-cross pattern, taking care not to cut all the way through.
- Season and Preheat: Sprinkle salt on the cut sides and let sit for 10-15 minutes. Preheat your Blackstone griddle over medium-high heat. Preheat your pellet grill to 350°F.
- Cook Cut-Side Down: Spread avocado oil on the griddle, place zucchini cut-side-down, and cook until browned.
- Add Sauce: Flip zucchini, put into a grill- safe dish, drizzle the cut side with Bachan’s Japanese BBQ Sauce, and put into the pellet grill. Cook for 15-20 minutes, or until soft.
- Finish with Chili Crisp: Top the cooked zucchini with chili crisp and serve hot.
This would be great with this Japchae Recipe!
FAQ
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or griddle to retain the crispy texture.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prep the zucchini by scoring and salting it in advance, then cook just before serving.
What are some substitutions for chili crisp?
If you don’t have chili crisp, try sambal oelek, red chili flakes mixed with oil, or a drizzle of sriracha for spice.
Can I use a different cooking method?
Yes! Use a stovetop skillet or outdoor grill if a Blackstone griddle isn’t available. You can also crank up the heat on your pellet grill to high, add a grill-safe pan to the grill while it preheats, and sear there. Adjust cooking times as needed.
We love this Quick Cucumber Kimchi!
Serve This With…
- Steamed Rice or Fried Rice for a complete meal.
- Grilled Chicken or Teriyaki Salmon for added protein.
- A crisp Cucumber Salad to balance the spiciness.
This Chili Crisp Zucchini recipe is a simple, vibrant dish that delivers big on flavor with minimal effort. Whether served as a side or a light main, its bold, spicy kick and caramelized texture make it an irresistible addition to your meal rotation.
More great zucchini recipes to love!
Side Dishes To Devour
Ingredients
- 3 small zucchini halved
- 1 teaspoon salt
- 1 tablespoon avocado oil
- 3 tablespoons chili crisp
- 2 teaspoons Bachan’s Japanese BBQ Sauce
Instructions
- Preheat your Blackstone over medium-high heat. Preheat your pellet grill to 350°F.
- Slice the zucchini about 1/2 way through in a criss-cross pattern. You can use two chopsticks on either side of the zucchini to prevent cutting too far. You can also use a Slotdog cutter on small zucchini, if you have one available.
- Sprinkle the salt on the cut side of the zucchini. Let sit for 10-15 minutes to draw out the water. Blot dry after 10-15 minutes.
- Spread the avocado oil out on the preheated griddle and place the zucchini cut-side-down on the hot surface. Let cook until browned well and then place into a grill-safe baking dish.
- Drizzle the Bachan’s on the cut size of the zucchini and place it into the preheated pellet grill. Cook for 15-20 minutes, or until tender.
- Top with chili crisp immediately before serving and enjoy while hot!