Description
Thomas Keller Zucchini features deeply caramelized, cross-hatched zucchini finished in a hot oven and topped with a bright, tangy fresh tomato sauce. It is an elegant yet simple vegetable side dish with tender texture and fresh herb flavor.
Ingredients
2 medium zucchini, untrimmed (ideally about 8 inches long and 8–10 ounces each)
Avocado oil, enough to coat the bottom of the skillet (about 1 tablespoon), or another neutral high-smoke-point oil such as canola oil
Kosher salt, enough to fairly liberally salt the cut sides of the zucchini
1 cup diced Roma or cherry tomatoes, with juicy insides removed
2 tablespoons champagne vinegar
½ tablespoon minced shallot
1 tablespoon extra virgin olive oil
Kosher salt, to taste
½ teaspoon fresh thyme leaves, stripped from the stem
Fresh basil leaves, optional garnish
Instructions
- Slice the zucchini in half lengthwise. Score the flesh side of each half in a cross-hatch pattern, making the cuts about ⅛ to ¼ inch deep without cutting through the zucchini.
- Sprinkle the scored sides fairly liberally with kosher salt and let the zucchini rest for 10–15 minutes to draw out excess moisture.
- While the zucchini rests, combine the diced tomatoes, champagne vinegar, shallot, extra virgin olive oil, salt to taste, and fresh thyme in a small bowl. Gently fold the mixture every few minutes to distribute the flavors.
- Pat the rested zucchini thoroughly dry with a paper towel. Preheat the oven to 450°F.
- Heat a large oven-safe skillet, preferably a 12-inch cast-iron skillet, over medium-high heat. Add enough avocado oil to just coat the bottom of the skillet, about 1 tablespoon.
- When the oil is shimmering, place the zucchini halves cut-side down in the skillet. Sear for about 4–5 minutes, or until the scored surfaces are deeply golden brown and caramelized. Adjust the heat as necessary to prevent burning.
- Flip the zucchini halves over and transfer the oven-safe skillet to the preheated oven. Roast for about 5 minutes, or until the zucchini is tender while retaining a slightly firm bite.
- Arrange the roasted zucchini on a serving platter and spoon the fresh tomato sauce over the top. Garnish with fresh basil leaves if desired and serve immediately.
Notes
Salting the zucchini before cooking draws excess moisture to the surface and helps promote better caramelization during searing.
Pat the zucchini thoroughly dry after its 10–15 minute rest to encourage deep browning rather than steaming.
Roma or cherry tomatoes both work well for the fresh tomato sauce; remove their juicy insides to prevent the topping from becoming watery.
Canola oil or another neutral high-smoke-point oil can replace avocado oil for searing.
A small amount of freshly grated Parmesan can be added after roasting for a richer finish.
For zucchini with a slightly firm, toothsome texture, avoid over-roasting after the initial sear.
Store leftovers in an airtight container in the refrigerator for up to 3 days, preferably keeping the tomato sauce separate from the zucchini.
Reheat the zucchini in a 350°F oven until warmed through and add the fresh tomato sauce afterward for the best texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sear and Roast
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini half with tomato sauce
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
