Thomas Keller’s “life changing” zucchini | Maxis Kitchen
Thomas Keller’s “life changing” zucchini
10 mins prepServes 4
A recipe for seared and roasted zucchini halves, seasoned with salt, and served with a vibrant fresh tomato, vinegar, shallot, olive oil, and herb sauce.
1️⃣ Halve the zucchini lengthwise and score the the cut side in a crosshatch pattern so that salt can penetrate it.
2️⃣ Rain salt onto the scored side of the zucchini from a height so that it is evenly distributed. Leave the zucchini for 10 to 15 minutes to draw out moisture.
3️⃣ Preheat oven to 450 degrees. Pat the zucchini dry with paper towels.
4️⃣ Pour just enough oil to coat the bottom of a fry pan and heat until it's shimmering but not quite smoking. Add the zucchini, cut side down, in the oil and adjust the heat to allow the zucchini to sear and caramelize without burning.
5️⃣ Cook about 5 minutes, checking occasionally, until it is darkly browned but not burned. Flip zucchini and place in oven to cook 20-30 minutes or until zucchini are completely soft.
6️⃣ While zucchini are roasting, gently combine the tomatoes, vinegar, shallots, olive oil, herbs and salt to taste in a small bowl and allow to marinate to bring the flavors together. Transfer zucchini to a serving platter and spoon the sauce over before serving.
