Prep time 20mins
Cook time 30mins
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 parsley, chopped
- salt
- Drizzle of canola oil, for searing
Method
Step 1
Preheat oven to 425F. Lightly score the zucchini in a cross hatch pattern. Salt the zucchini to draw out excess moisture. Let it sit for 10-15 minutes before patting dry.
Step 2
Heat canola oil in a cast iron or stainless steel skillet over medium-high heat until shimmering. Add in zucchini cut side down and lower the heat to medium. Cook for five minutes and then transfer to the oven to continue cooking for 25-30 minutes.
Step 3
While the zucchini is in the oven, mix together the tomatoes, shallot, vinegar, olive oil, and parsley. Season to taste.
Step 4
Top the zucchini with the tomato sauce and flakey salt, if desired. Serve and enjoy!