Royalty Fast Food

What a diverse veggie zucchini is. Roasting, stuffing, or even just doodling zucchini never fails to wow at mealtime. Not only that, but it’s a year-round vegetable (though nothing beats a fresh summer zucchini).

We recently learned of a cooking technique on TikTok that, according to its makers, yields the most “decadent” zucchini ever. Since we’ve never heard of zucchini being described as decadent, we were compelled to give it a try.

The recipe for roasted zucchini on MasterClass comes from chef and restaurateur Thomas Keller, a James Beard Award winner. You would anticipate a protracted, laborious process when you hear the word “delicious, roasted zucchini,” but In fact, Thomas Keller’s zucchini is nearly too easy, almost insanely simple.

What Is Thomas Keller Zucchini?

The secret to Keller’s zucchini is to pan-fry it for five minutes in canola oil, then roast it in an oven set at high heat for 25 minutes. The zucchini will soften and become delightfully tender when baked, while the pan-frying will caramelize it.

You just need three ingredients for this dish: zucchini, canola oil, and salt. This is because the recipe calls for caramelized flavor.

The way Keller chops the zucchini is another unique aspect of his technique. To help the zucchini absorb the salty flavor and remove excess moisture that could cause your vegetable to turn to mush in the oven, it is cut in half lengthwise, scored, and dusted with salt. Additionally, scoring the zucchini lets the flavors seep into it while it cooks.

Ingredients

• 2 Zucchini
• 1 Tablespoon neutral oil
• Kosher salt

For the Sauce:

• 1 Tablespoon red wine vinegar
• 1/2 Cup chopped cherry tomatoes,
• 2 Tablespoons minced shallot or garlic
• 3 Tablespoons olive oil
• 1 Tablespoon minced parsley, basil, oregano

How to Make Thomas Keller Zucchini Step-by-Step

Step. 1

Cut the zucchini in half lengthwise, then score one-half crosshatch.

Step. 2

Evenly sprinkle the zucchini’s scored side with salt. To extract moisture, let the zucchini sit for ten to fifteen minutes. Next, turn the oven on to 450°F. Using paper towels, pat the zucchini dry.

Step. 3

Hestan Thomas Keller Insignia 6qt Rondeau should be filled with just enough oil to cover the bottom, then heated until shimmering but not smoking. Place the zucchini in the oil, cut side down, and adjust the heat so that it caramelizes and sears without burning.

Step. 4

Cook for 5 minutes, monitoring from time to time, or until well browned. After turning the zucchini over, bake it for 20 to 30 minutes, or until it is very tender.

Step. 5

As the zucchini roasts, in a small bowl, carefully blend the tomatoes, vinegar, shallots or garlic, olive oil, herbs, and salt to taste. Let the flavors meld together by marinating. Before serving, transfer the zucchini to a serving plate and drizzle with sauce.