Thomas Keller's Life Changing Zucchini
Chef Thomas Keller Recipes
We love to cook with a vegetable at the height of its season, and in this case, two summer vegetables—tomato and fresh zucchini—capture the summer in one dish.
- 2 zucchini
- 1 tablespoon neutral oil
- Kosher salt
- 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
Thomas Keller Insignia™ 6qt Rondeau
For the Sauce:
Products to Use:
Halve the zucchini lengthwise and score the cut side in a crosshatch pattern.
Sprinkle salt evenly onto the scored side of the zucchini. Leave the zucchini for 10 to 15 minutes to draw out moisture.
Preheat oven to 450°F. Pat the zucchini dry with paper towels.
Pour just enough oil to coat the bottom of a Hestan Thomas Keller Insignia 6qt Rondeau 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.
Cook 5-minutes, checking occasionally, until it is darkly browned. Flip zucchini and place in oven to cook 20-30 minutes or until zucchini are completely soft.
While zucchini are roasting, gently combine the tomatoes, vinegar, shallots or garlic, 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.