"Thomas Keller's zucchini recipe has gone viral and we had to try it! It's a perfect summer side dish featuring zucchini and tomatoes and it comes together very quickly. Give it a try and let us know if you think it's worth the hype!"
Thomas Keller Zucchini
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From katie.melodie
Amaze even the pickiest of eaters with Thomas Keller's zucchini recipe. Keller's method of preparing zucchini helps bring out the natural sweetness of this simple vegetable, all with a caramelized exterior and a succulent interior. This dish is paired with a vibrant tomato and shallot sauce, a testament to simplicity and elegance, showcasing culinary finesse.
Recipe Description
This recipe embodies Chef Thomas Keller's culinary philosophy: simple ingredients prepared with precision and care. The scoring and salting of the zucchini draw out excess moisture, ensuring a perfect texture. This roasted zucchini recipe combined with tomato and shallot sauce flavors complements the zucchini beautifully, creating a surprisingly easy and sophisticated dish. I love how this recipe shows the transformative power of simple techniques and fresh ingredients.
Jump to Section
- Thomas Keller Zucchini Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Thomas Keller Zucchini Ingredients
Everything you need to make Thomas Keller zucchini.
Zucchini: A readily available summer squash that's versatile and easy to find in most grocery stores. Its mild flavor and tender texture make it a perfect canvas for absorbing other flavors in this dish.
Champagne or Red Wine Vinegar: Adds a unique depth of flavor to this recipe. If you don't have either on hand, you can substitute with white wine vinegar or apple cider vinegar for a similar tangy kick.
Test Kitchen Notes
Scoring the Zucchini: Lightly scoring the zucchini helps it cook more evenly and allows the flavors to penetrate deeper. Be careful not to cut too deep, as you want to keep the zucchini intact.
Searing the Zucchini: Quickly searing the zucchini skin side down in oil helps caramelize the edges of the zucchini, adding a depth of flavor and texture. Make sure that the oil is hot before adding the zucchini to ensure a nice sear.
Oven-roasted zucchini: Roasting the zucchini in the oven allows it to cook gently, resulting in a tender texture. Keep an eye on it towards the end of the cooking time to prevent overcooking.
Tomato Sauce: The tomato, shallot, vinegar, olive oil, and parsley sauce add a fresh and flavorful element to the dish. Adjust the seasoning to taste, and add a pinch of sugar if the tomatoes are not very sweet.
Presentation: To serve, top the zucchini with the tomato sauce and a sprinkle of flaky salt for added flavor and texture. This dish is best served warm but can also be enjoyed at room temperature.
Serving Suggestions: This zucchini pairs perfectly with grilled chicken or fish. The zucchini's tender texture and caramelized edges, achieved through a quick sear and gentle roasting, are complemented by a vibrant tomato and shallot sauce. Serve alongside a simple salad dressed in lemon vinaigrette for a refreshing contrast or with crusty bread to soak up the flavorful juices.
FAQs
Can I use a different type of vinegar?
Yes, you can substitute champagne or red wine vinegar with white wine vinegar or apple cider vinegar for a similar tangy flavor.
How do I know when the zucchini is cooked?
The zucchini is cooked when tender and easily pierced with a fork. The edges should also be slightly caramelized from the searing and roasting process.
Can I prepare the tomato sauce ahead of time?
Yes, you can prepare the tomato sauce ahead of time and store it in the refrigerator. Just bring it to room temperature or gently reheat it before serving.
Can I use a different type of pan for searing?
You can use a separate pan for searing, such as a non-stick skillet. If you transfer the dish to the oven for roasting, make sure the pan is oven-safe.
How long will leftovers keep?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Prep time 20mins
Cook time 30mins
Serves or Makes: 3-4 servings
Recipe Card
ingredients
- 3 zucchini, halved
- 3/4 cup chopped tomatoes
- 1 shallot, minced
- 1 tablespoon champagne or red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Kosher salt, to taste
- Avocado oil, for searing
- Flaky sea salt (optional), for topping
Method
Step 1
Preheat oven to 450°F.
Step 2
Lightly score the zucchini in a cross-hatch pattern. Salt the zucchini to draw out the water content. Let it sit for 15 minutes before patting the zucchini dry.
Step 3
Coat the bottom of a cast iron or stainless steel skillet with avocado oil over medium-high heat until the oil shimmers.
Step 4
Add the zucchini, cut side down, and lower the heat to medium. Cook for five minutes, then transfer to a baking sheet, flipping the zucchini right size up.
Step 5
Place the tray into the oven and cook for 25-30 minutes.
Step 6
While the zucchini is in the oven, mix the tomatoes, shallot, vinegar, olive oil, parsley, and season to taste.
Step 7
Top the zucchini with tomato sauce and flakey salt if desired. Serve and enjoy!