and even as a child he knew cooking and eating would be central in his life. After earning degrees in systems engineering and finance that led to work on Wall Street, he started blogging about what he was cooking at home. Before long he was enrolled at the French Culinary Institute, working as a line cook, and writing about food for print and online publications.
Self-described as a “huge nerd,” Hutch brings his analytical skills to the kitchen with well-thought-out recipes that bring lots of flavor to simple foods. We’ve adapted his recipe a bit for the summer, grilling the zucchini instead of frying it and adding our favorite spicy red pepper as an option.
Photo by Rachel Vanni
For the shopping list
Smallish Zucchini, halved and scored
Kosher Salt, plus more to taste
Lime, zested and juiced, plus more lime wedges for serving
Chopped Fresh Cilantro
From our shop
$10 - Badakhshan - Afghanistan
These wild cumin seeds are smaller than most and don’t need grinding; substitute ground cumin
From the kitchen
From our shop
$11 - Savoie - France
Split the zucchini in half lengthwise and score diagonally.
Grill over direct heat until lightly browned on both sides. If you don’t have a grill, cook the zucchini in batches in a hot skillet with a little olive oil, cut-side down for 3-5 minutes, then flip and cook another minute or so. Transfer the cooked squash to a platter.
Stir together the sour cream, lime zest and juice, hot sauce, cumin, chili powder, and black pepper. Thin out the sauce with a little bit of water to get it to drizzle if desired. Taste and season with salt or more hot sauce as desired.
Drizzle the sauce over the zucchini, top with the cilantro, red pepper, and jalapeño flakes. Serve with lime wedges on the side.