LEMONY ZUCCHINI WITH SOUR CREAM AND DILL

Cutting zucchini into chunky pieces and giving it a hard sear develops lots of exterior texture and deep color while minimizing sogginess. Tossing in some fresh dill at the end gives a bright herbal finish —a handful of basil leaves instead would also be excellent. cup sour cream garlic cloves, finely grated 2 Tbsp. finely chopped dill, plus ¼ cup coarsely chopped dill; plus torn sprigs for serving 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more Zest and juice of 1 lemon 4 Tbsp. extra-virgin olive oil, divided large zucchini (about 1½ lb.), sliced into 1″-thick rounds Freshly ground pepper Flaky Sea salt Mix sour cream, garlic, 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. Whisk lemon zest and juice, 1 Tops oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Set vinaigrette aside. Heat remaining 3 Tbsp. oil in a large cast-iron skillet over medium-high. Arrange zucchini in a single layer and cook, undisturbed, until deep golden-brown underneath, about 5 minutes. Turnover and cook until deep golden brown on the other side, about 5 minutes. Add ¼ cup coarsely chopped dill to pan, season with kosher salt and pepper, and toss gently until combined and dill is wilted. Transfer zucchini mixture to reserved vinaigrette and toss to coat. Using a large, slotted spoon, transfer zucchini mixture to reserved platter with dill sour cream. Scatter some dill sprigs over, sprinkle with sea salt, and season with pepper.  @bon appétit