Description
Thomas Keller zucchini combines scoring, salting, stovetop searing, and high-heat roasting to create a golden crust and a tender, creamy center.
Ingredients
Scale
- 4 medium zucchini, about 7 to 8 ounces each
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3 tablespoons avocado oil, grapeseed oil, or olive oil
- 1/4 teaspoon freshly ground black pepper, optional
- 1 cup pico de gallo, tomato salsa, or Sauce Vierge, optional
- 2 tablespoons chopped fresh basil or parsley, optional
- 1 lemon, cut into wedges, optional
Instructions
- Heat the oven to 450°F and position a rack in the center.
- Wash and dry the zucchini, trim the ends, and cut each zucchini lengthwise into two equal halves.
- Score the cut flesh diagonally at 1/2-inch intervals, about 1/4 inch deep. Turn and score in the opposite direction to form a crosshatch pattern.
- Sprinkle the cut surfaces with kosher salt and let the zucchini rest cut side up for 10 to 15 minutes.
- Blot the released moisture firmly with paper towels or a clean kitchen towel.
- Heat a large oven-safe skillet over medium-high heat for two minutes.
- Add the oil. Arrange the zucchini cut side down in a single layer.
- Cook without moving for about five minutes, or until the scored surface develops a deep golden crust.
- Transfer the skillet to the oven with the zucchini still cut side down.
- Roast for 20 to 25 minutes, or until a paring knife slides easily through the thickest part.
- Season with black pepper and additional salt as needed.
- Top with pico de gallo, Sauce Vierge, fresh herbs, or lemon juice and serve immediately.
Notes
- Choose medium zucchini of similar size for even cooking.
- Do not score through the skin or the halves may split.
- Dry the salted zucchini thoroughly to support browning and reduce oil splatter.
- Cook in batches when the skillet cannot hold every piece without crowding.
- Judge doneness by tenderness rather than the timer alone.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in a 400°F oven for eight to ten minutes or in a 375°F air fryer for four to six minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Searing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 151
- Sugar: 5
- Sodium: 670
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 0