With a prep time of 20 minutes and a cook time of 20 more, this delicious side dish is relatively quick and can be paired with several main courses you can cook in the same oven. This recipe is life-changing. Chef Tomas Keller’s method of salting the zucchini to draw moisture out, browning it in a pan, and finally roasting it in the oven is genius. It results in an incredible zucchini dish - no bitterness, no sogginess, just excellent flavor. Sometimes, you need to combine the stovetop and oven for the best results. This is the case with steaks such as New York strip and ribeye steak, and it’s also true for roasted zucchini, roasted yellow squash, and roasted eggplant.
Instructions
You Can Skip Salting
Recipe Card
Zucchini: You will need three zucchini for this recipe. If you’d like to scale it up, you can use more zucchini and bake it in two pans. Kosher salt: Used to draw water from the zucchini before roasting it. Ghee: I love the nutty flavor it adds, and it’s perfect for high-heat cooking since it has a high smoke point. To season: Black pepper, garlic powder, and dried thyme.
Cut each zucchini in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle salt over the flesh and let it rest for 15 minutes. The salt draws water out, and the crosshatch pattern helps the salt penetrate the zucchini. After 15 minutes, the zucchini will have visible water droplets on its surface. Pat it dry using paper towels. Cook the zucchini for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium. Turn the heat off and flip the zucchini. Sprinkle it with spices. Transfer the skillet to the preheated oven. Roast the zucchini for 15-20 minutes, until tender. Serve immediately - look how gorgeous it is! The other day, I made a sheet pan of roasted vegetables. I roasted them all in a 425°F oven for about 40 minutes. I roasted a bell pepper, mushrooms, and red onions. I had two zucchinis, so I added them to the pan. Here’s the result: As you can see, the zucchini looks very different when simply roasted without scoring, salting, and sauteing. It’s not very browned and it’s a bit soggy, but you know what? It’s still delicious! So keep in mind that this is an option, too, and I won’t hold it against you if you make life easy. Just don’t expect the fabulous results that come with extra effort.
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Alternatively, you can reheat them in the microwave at 50% power or in a 350°F oven. I don’t recommend freezing the leftovers.
