Ingredients

2–4 servings

Preparation

1. Step 1

   Mix 1 cup sour cream, 2 garlic cloves, finely grated, 2 Tbsp. finely chopped dill, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until well combined; spread evenly over a platter and set aside.

   Step 2

   Whisk zest and juice of 1 lemon, 1 Tbsp. extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Set vinaigrette aside.

   Step 3

   Heat remaining 3 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Arrange 3 large zucchini (about 1½ lb.), sliced into 1″-thick rounds, in a single layer and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn over and cook until deep golden brown on the other side, about 5 minutes.

   Step 4

   Add ¼ cup coarsely chopped dill to pan, season with kosher salt and freshly ground pepper, and toss gently until combined and dill is wilted. Transfer zucchini mixture to reserved vinaigrette and toss to coat.

   Step 5

   Using a large slotted spoon, transfer zucchini mixture to reserved platter with dill sour cream. Scatter some dill sprigs over, sprinkle with flaky sea salt, and season with pepper.