Smashed Zucchini With Chickpeas and Peanuts

I haven't tried the recipe, but I can confirm that anyone who has gardened in the Pacific Northwest has felt the urge to smash some zucchini.

Cut zucchini into quarters and put Into a ziploc back to smash bc they kept slipping off my cutting board. Then added jalapeño lime and salt to that bag and let marinate for 10min before draining. Super easy!

Wonderful, easy recipe. I was out of straight sumac, so subbed in some za'atar at the end, which had sumac, sesame, etc. Worked great. Otherwise made it exactly to recipe. I liked the lightness that resulted from not marinating the zucchini too long. Served it with a really good baguette with excellent olive oil for dipping. This is definitely going to be a summer-long favourite

I subbed unsalted raw pumpkin seeds for the peanuts -- they hopped around the pan as they toasted, which made it feel like a party in the pan -- and added a handful of flat leaf parsley, cilantro and mint before serving. Sliced avocado and jammy not-really-hard boiled egg along side. Delish.

After reading all these notes, I decided to try this with zucchini ribbons using the spiralizer. Also subbed za'atar with great results. During last 2 mins of sautéing chickpeas peanuts, added 1 1/2 cups (broth-cooked) farro to skillet. After final seasoning step, integrated the zoodles to the skillet and mixed. Great result! The farro helped make it hearty enough to be our main. Flavors are excellent and it's awesome for a summer night!

Try smashing (lightly) with a rolling pin. It will break easily into pieces and not fly off the cutting board. No plastic required.

I read this recipe and didn’t have faith that the zucchini smashing technique or combination of flavours would work but I was So Proven Wrong! I have made this 3x this week so far and still love it. I have fairly large zucchini’s so doubled the lime zest and the peanuts (mostly because I love roasted peanuts - keto people just let that one go!) and added a little extra sumac. I’ve never really appreciated what sumac can do until this dish - it really does make a difference.

Haven't tasted this yet because I'm still cooking but if I make it again, I would add the peanuts to chickpeas last few minutes of cooking. They browned fast and I couldn't "crisp" the chickpeas.

For some people, this could be a main dish, especially if you add some cheese and include some boiled eggs. Otherwise consider it as a nice side for salmon (or other fish) or burgers.

Delicious summertime meal! It’s easy to put together and you can sip a cool white wine while preparing (Sancerre or Vouvrey comes to mind) we decided to give each person a small “candy dish “ type bowl of the chickpeas & peanut mixture to keep it crispiest! It reminded everyone of bar food snacks… This recipe will become a staple with the balance of proteins from the chickpeas (& peanuts) against all the dark green veggies

Raw zucchini may seem to be not good. It it is very tasty indeed. Since we have a garden, we have tons of the squash. Slice the raw zucchini, salt it and spread put in a plate. Sprinkle with olive oil and balsamic, and toss some arugula on the top. We have this quite often and our dinner guests are surprised and delighted.

I just had to try this - it is delicious! I didn't have an jalapeno but I added a few shakes of aleppo. I used a mixture of berbere and sumac and cashews in lieu of peanuts. So easy and perfect for summer.

My wife's not a fan of jalapeños, so I subbed grated fresh ginger. Seemed to work.

This is a great recipe if you’re building muscle and want plant-based protein, and zucchini is a favorite vegetable of fitness people.

This had good individual tastes, but it did seem weird to eat. I added yogurt and Indian roti bread…-still - needed something to tie it all together. And it made a humongous mess when I added the chickpeas to the oil. I don’t know how I got this so wrong.