---
title: Smacked Zucchini
author: Alton Brown
source: Alton Brown Cooks Food
url: https://www.youtube.com/watch?v=to1y94oMZ5Q&t=228s
servings: 4
prep time: 40 minutes
time required: 40 minutes
course: side, salad
cuisine: Chinese-inspired
diet: vegan, vegetarian, dairy-free
tags:
  - zucchini
  - chili crisp
  - salad
  - side dish
  - no-cook
description: Raw small zucchini cracked open with a French rolling pin, purged with kosher salt to draw out excess moisture, and dressed in Lao Gan Ma chili crisp, Chinese black vinegar, soy sauce, palm sugar, and grated garlic (Episode 38: Shredded, Shaved, Smacked).
---

-- Store unwashed zucchini in the refrigerator crisper drawer set to humid, separated with paper towels (no plastic bags). Only wash right before use to keep the hydrophobic waxy cuticle intact.

Wash @small zucchini{680%g}(3 small, 1.5 lbs total) using a #soft bristle brush{}.

Place the zucchini on a #cutting board{} and smack firmly along their length using a #French rolling pin{} to crack open the tissue along natural lines into crevices without mashing the flesh into mush.

Break the cracked zucchini open and scoop out the central seed mass using your thumb or a #grapefruit spoon{}.

Break the firm flesh into irregular bite-sized pieces, transfer to a #colander{}, toss with @kosher salt{1%tsp}, and let drain for ~purge{30%minutes}.

In a #mixing bowl{}, combine @chili crisp{2%tbsp}(Lao Gan Ma spicy chili crisp), @Chinese black vinegar{1%tbsp}, @soy sauce{1%tbsp}(standard or low-sodium), and @palm sugar{1%tsp}(grated).

Grate @garlic{1%large clove} directly into the dressing using a #microplane grater{} and stir to combine.

Spread the purged zucchini pieces in a long line across a clean #kitchen towel{}. Roll the towel over the zucchini and twist firmly from both ends to extract as much moisture as possible without crushing the chunks.

Transfer the dried zucchini to the #mixing bowl{} and toss thoroughly with the assembled dressing. Serve immediately as a salad, alongside grilled meats, or over @steamed rice{}(optional). Tightly sealed in a zip-top bag, leftovers keep in the refrigerator for up to 3 days.