Thomas Keller Oven Roasted Zucchini
This is Thomas' recipe with a few changes that I made.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Main or Side Dish
Cuisine: American
Keyword: Thomas Keller Oven Roasted Zucchini, thomas keller zucchini, zucchini
Author: Chef Thomas Keller
- 3 zucchini
- avocado oil or canola oil
- kosher salt
- cottage cheese
- pistachios shelled and chopped
- fresh parsley finely chopped
- Maldon sea salt flakes optional
Preheat your oven to 450 degrees. Slice the zucchini lengthwise and, using a paring knife, score the flesh in a crosshatch pattern so that the salt can penetrate it. Sprinkle kosher salt over the scored side of the zucchini and leave the zucchini for about 10 to 15 minutes so that salt has time to draw out the moisture. Pat the zucchini dry.
Heat your oil (use just enough to coat the bottom of the pan) in a 12-inch (oven safe) fry pan until it’s shimmering and just beginning to smoke. Add the zucchini flesh side down in the oil, adjust the heat to allow the zucchini to sear and caramelize without burning.
Cook about 5 to 8 minutes, and immediately place the pan in a 450°F oven to roast for about 10 minutes, flipping the zucchini halfway through. If doing Chef Thomas Keller's method: roast for 25–30 minutes or until the zucchini are completely soft (make sure to use an oven-safe pan to avoid transferring the zucchini to a separate baking sheet).
Transfer zucchini to paper towel–lined plate to blot excess oil. Arrange the zucchini on a serving platter and top with the cottage cheese, chopped pistachios, parsley and some Maldon sea salt flakes if desired. Enjoy!