Roasted Zucchini (Thomas Keller Method)

If you never thought you would use the words succulents and luscious to describe a zucchini, then you must try this recipe. Deliciously creamy on the interior with a nice caramelized, roasted to perfection exterior and then topped with buttery toasted walnuts and slightly spicy chili oil. Sheer perfection!

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Zucchini is such an adaptable vegetable.  Whether you like a quick zucchini ribbon saute, zucchini fritters or those planks of charred grilled zucchini straight off the grill with some balsamic glaze, it's a wonderful vegetable and loaded with vitamin A.

CROSSHATCH THOSE ZUCCHINI

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Just when I thought there were no other ways to make this flexi-veggie, I came across the trending oven roasted method by world reknown chef, Thomas Keller, known best for his iconic Napa Valley, California restaurant French Laundry.

ONCE OUT OF THE OVEN IT WILL LOOK LIKE THIS. NICE & CARAMELIZED

I knew I would "like" the recipe simply because I "like" zucchini, but I wasn't prepared to be found speechless by the creamy interior.  Tim and I devoured mouthful after mouthful with simple utterances of "Mmmmmm", simply because there were no adequate words.

I SERVE THIS WITH TOASTED WALNUTS & CHILI CRISP, BUT YOU CAN GET CREATIVE

I even pulled the leftover zucchini out of the fridge in it's cute storage container the following day and ate the rest cold as a snack. I can attest that it is as delicious cold as it was hot.

The technique has a few steps, but all are extremely simple and the end result is worth the process.

Firstly, cross hatching the flesh of the zucchini and salting it helps to draw out the moisture, leaving a slightly more dense vegetable to roast.

Then you place your cut side down in a skillet and give about 5 minutes to work some caramelization magic before placing into your hot oven for another 25 to 30 minutes. Extremely simple yields extremely satisfying.

While Thomas Keller serves a beautiful Vierge sauce (a type of vinaigrette with diced tomatoes, shallots and parsley) with his roasted zucchini, I opted for a more home-cook friendly (and time friendly) option of toasted walnuts, and purchased chili oil, which has been one of my favorite condiments for quite some time.


With the end of season bounty of zucchini, this recipe definitely deserves a try in your kitchen. You won't be disappoint

An iron skillet like this Smithey Heirloom quality iron skillet is perfect for this dish.

A good quality knife set is a kitchen neccessesity, 

Oven Roasted Zucchini (Thomas Keller Method)
Serves 2


2 Zucchini (cut in half lengthwise)
1 tablespoon avocado or coconut oil or beef tallow (you need oil with a high smoke point)
3/4 teaspoon sea salt
Handful Walnuts, toasted and chopped
1 tablespoon chili crisp, optional. (I loveFly By Jing)
Small handful chopped fresh parsley or mint, optional


Preheat oven to 450 degrees.


With a small knife, score the flesh of the zucchini in a crosshatch pattern, being careful not to cut all the way through.


Evenly sprinkle with a bit of salt over the surface and let sit for about 15 minutes. Don't skip this step as this helps draw excess moisture out so the end result isn't mushy.


Wipe off the salt and residual liquid with a clean kitchen towel then pat dry.


In a medium oven proof skillet (I used an Iron Skillet) heat the oil over medium high heat until it starts to shimmer then place the zucchini cut side down into the skillet.


Sear until the cut surface is golden and caramelized, but make sure it's not burning.  Turn down your heat if needed.  This should take about 5 minutes.


Leaving the zucchini cut side down, place the skillet into your preheated oven and roast for 25-30 minutes.


Pull the zucchini out of the oven, blotting off any excess oil.


Serve garnished with chopped walnuts, a drizzle of chili oil and a sprinkling of fresh parsley or mint.