Thomas Keller Zucchini Recipe

This recipe for Thomas Keller's Zucchini transforms zucchini in a way you've probably never tried before, frying it, then baking it until it's very tender and serving it with a tomato and shallot salsa.

5 from 40 votes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 4 Servings

Calories: 97kcal

Author :Laura Lynch

Equipment

Skillet
Baking Sheet

Ingredients

2 large green zucchini
1/2 tablespoon (9 g) Kosher salt
1 shallot finely chopped
1 medium tomato peeled and chopped
1 teaspoon (5 ml) high-quality Extra Virgin olive oil
2 tablespoons (30 ml) cooking oil with high smoke point

Instructions

Cut the ends off the zucchini. Slice in half lengthwise. Score the tops of the zucchini in a criss-cross pattern.
Sprinkle the tops of the zucchini liberally with salt, reserving 1/4 teaspoon for the salsa. Place face down on paper towels and allow them to sweat for 30-45 minutes, until a lot of liquid has come out.
Meanwhile, combine the reserved 1/4 teaspoon of salt, shallots, tomato, and lemon juice in a bowl. Let sit for 5 minutes. Strain most of the liquid out. Add the olive oil. Set aside.
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Heat cooking oil in a skillet over high heat. When hot, place the zucchini slices, face down in the oil. Cook for 3 minutes, until a good sear has formed. Transfer zucchini to the prepared baking sheet. Bake for 15-20 minutes, until nicely browned.
Garnish each piece of zucchini with the prepared salsa. Serve hot.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.