Thomas Keller Zucchini

Name: Thomas Keller Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 medium zucchini; kosher salt; ¼ cup canola oil; Table salt and ground black pepper; ¼ cup plain greek yogurt; 2 tablespoon creamy goat cheese; 1 garlic clove; 2 large basil leaves; ½ tablespoon lemon juice; 1- pint cherry tomatoes; 1 garlic clove; 2 tablespoon chopped kalamata olives; 2 tablespoon capers; 2 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; salt and pepper to taste; 3 large basil leaves; 2 tablespoon toasted pinenuts

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
50 mins
Servings
4
Calories
2937 kcal
Course
Side Dish
Cuisine
American

Thomas Keller Zucchini

Soren Pugh

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Thomas Keller Zucchini went viral on Tiktok for a good reason: It is quite simple to make yet yields oven-roasted zucchini with a crispy, caramelized exterior, and a soft interior. We served it with a yogurt sauce and a Mediterranean topping, making this homemade dish restaurant-quality!

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Ingredients

Servings

For the Oven-Roasted Zucchini:

2 medium zucchini green color
kosher salt to remove excess moisture
¼ cup canola oil or other high smoke point oil with a neutral flavor such as avocado oil
Table salt and ground black pepper to taste

Yogurt Sauce (OPTIONAL):

¼ cup plain greek yogurt
2 tablespoon creamy goat cheese or feta cheese
1 garlic clove
2 large basil leaves
½ tablespoon lemon juice or lime juice

Mediterranean Topping (OPTIONAL):

1- pint cherry tomatoes quartered (I used red and yellow, but you can choose one color only)
1 garlic clove grated
2 tablespoon chopped kalamata olives
2 tablespoon capers
2 tablespoon extra-virgin olive oil
1 tablespoon lemon juice or lime juice
salt and pepper to taste
3 large basil leaves finely chopped (plus a few small ones for garnishing)
2 tablespoon toasted pinenuts

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Instructions

Preheat the oven to 450 F (230 C).
Wash, pat dry well, and then cut in half lengthwise your zucchinis. Score the inside part diagonally with a sharp knife, making a checkboard pattern.
Place the zucchini halves, face up, on a large plate. Sprinkle kosher salt on top, spreading well with your hand, and let them rest for about 20 minutes. This will help to remove excess moisture; otherwise, they will steam instead of browning/roasting! Then, dab down the zucchini very well using a paper towel.
Heat a large cast-iron skillet over medium-high heat for 2-3 minutes or until sizzling hot. Add the oil and brown the zucchini halves, face down, for about 5 minutes, or until golden brown. Do not flip them!
Place the pan in the middle rack of the oven and bake for about 15-20 minutes or until golden brown and soft. Remove the skillet from the oven, flip the zucchini (face up), and sprinkle table salt and ground black pepper on top to season.
You can serve them by themselves, or with our yogurt sauce and/or Mediterranean topping for boosting their flavor.
To make the yogurt sauce (optional): Blend all the ingredients in a food processor or high-speed blender until creamy and smooth. Spread it on a serving plate and then place the roasted zucchini halves on top, face up.
To make the Mediterranean topping (optional): Mix all the ingredients together in a medium bowl. Top the caramelized zucchini halves with it and garnish them with a few small basil leaves. Add a good sprinkle of crumbled feta cheese or goat cheese on top if you want. Enjoy!

Notes

Although optional, the nutritional facts include both the yogurt sauce and the Mediterranean topping.
HOW TO STORE
FRIDGE: After fully cooling, store leftovers in an airtight container in the fridge for about 2 days. Make sure to store the Thomas Keller zucchini separately from any sauce or toppings.
FRIDGE: After fully cooling, store leftovers in an airtight container in the fridge for about 2 days. Make sure to store the Thomas Keller zucchini separately from any sauce or toppings.
FREEZER: To Freeze, wrap the cool roasted zucchini with plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating. It won't be as crispy
FREEZER: To Freeze, wrap the cool roasted zucchini with plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating. It won't be as crispy
REHEAT: To reheat, place thawed zucchini on a baking sheet lined with a baking rack preferably, and bake in a preheated oven at 400 F (200 C) until warmed through. The baking rack will allow the hot air to circulate on all sides, removing most of the excess moisture. But be aware that roasted zucchini won't be as crispy as it was when first roasted.
REHEAT: To reheat, place thawed zucchini on a baking sheet lined with a baking rack preferably, and bake in a preheated oven at 400 F (200 C) until warmed through. The baking rack will allow the hot air to circulate on all sides, removing most of the excess moisture. But be aware that roasted zucchini won't be as crispy as it was when first roasted.
FRIDGE: After fully cooling, store leftovers in an airtight container in the fridge for about 2 days. Make sure to store the Thomas Keller zucchini separately from any sauce or toppings.
FREEZER: To Freeze, wrap the cool roasted zucchini with plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating. It won't be as crispy
REHEAT: To reheat, place thawed zucchini on a baking sheet lined with a baking rack preferably, and bake in a preheated oven at 400 F (200 C) until warmed through. The baking rack will allow the hot air to circulate on all sides, removing most of the excess moisture. But be aware that roasted zucchini won't be as crispy as it was when first roasted.

Nutrition Information

Show Details

Calories 293.7kcal (15%) Carbohydrates 10.1g (3%) Protein 5.8g (12%) Fat 27.1g (42%) Saturated Fat 3.5g (18%) Polyunsaturated Fat 6.6g Monounsaturated Fat 15.7g Trans Fat 0.1g Cholesterol 3.8mg (1%) Sodium 224.8mg (9%) Potassium 579.6mg (17%) Fiber 2.3g (9%) Sugar 6.2g (12%) Vitamin A 896.8IU (18%) Vitamin C 47.5mg (53%) Calcium 60.9mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 2937 kcal

% Daily Value*

Calories	293.7kcal	15%
Carbohydrates	10.1g	3%
Protein	5.8g	12%
Fat	27.1g	42%
Saturated Fat	3.5g	18%
Polyunsaturated Fat	6.6g	39%
Monounsaturated Fat	15.7g	79%
Trans Fat	0.1g	5%
Cholesterol	3.8mg	1%
Sodium	224.8mg	9%
Potassium	579.6mg	12%
Fiber	2.3g	9%
Sugar	6.2g	12%
Vitamin A	896.8IU	18%
Vitamin C	47.5mg	53%
Calcium	60.9mg	6%
Iron	1.8mg	10%