I reach for the jar of chili crisp in the refrigerator whenever I want to perk up a dumpling sauce, noodle bowl, or plain rice, but chili crisp can be used for cooking too. Toss it with crispy tofu, make it into a dip for saltine crackers, or even fry eggs in it — you honestly can’t go wrong.

All the crispy aromatic bits in the spicy, savory oil make it a flavor powerhouse, and I like taking advantage of that when I need to perk up zucchini. On its own, zucchini is pretty bland — but if I sear it and toss it with a quick pantry sauce that has a base of chili crisp, then I can eat the whole pan in one sitting. Don’t forget this recipe when your bumper crop of summer zucchini comes in and you’re tired of making zucchini bread.

Why you’ll love it

Key ingredients in chili crisp zucchini

Chili Crisp Zucchini

Makes 4

2 tablespoons store-bought or homemade chili crisp

1 tablespoon rice vinegar

2 teaspoons soy sauce or tamari

1/2 teaspoon granulated sugar (optional)

1 tablespoon neutral oil, such as canola or vegetable

2 medium zucchini (about 1 pound total), cut crosswise into 1/2-inch-thick rounds

1/2 teaspoon kosher salt

1. Stir 2 tablespoons chili crisp, 1 tablespoon rice vinegar, 2 teaspoons soy sauce, and 1/2 teaspoon granulated sugar, if using, together in a small bowl.

2. Heat 1 tablespoon neutral in a large 12-inch cast iron or stainless-steel skillet over medium-high heat until shimmering. Meanwhile, toss two sliced medium zucchini and 1/2 teaspoon kosher salt together in a medium bowl until seasoned all over.

3. Working in batches if needed, arrange the zucchini in the skillet in a single layer. Cook until golden brown on the bottom, four to five minutes.

4. Reduce the heat to medium. Use a thin spatula or tongs to flip the zucchini. Cook until crisp-tender and browned on the other side, three to four minutes more.

5. Turn off the heat. Return all the zucchini to the skillet if needed. Drizzle the chili crisp mixture over the zucchini (it will sizzle) and toss until the zucchini is well coated.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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