some trends are silly, but this Thomas Keller Zucchini is NOT one of those trends!!! it’s so good 🥺 I did my own little spin on it by adding burrata and a roasted red pepper sauce, and damn!! I am impressed!!! his style of zucchini is pan-fried and then roasted, and it comes out so soft and tender. recipe below!
recipe (serves 2)
Zucchini
2 medium zucchini, cut in half lengthwise
Salt
1 tbsp olive oil
1 4 oz ball burrata
Roasted Red Pepper Topping
1/2 cup finely diced roasted red pepper from a jar
2 tbsp minced red onion
2 cloves garlic, finely minced
1 tbsp thinly sliced basil
1 tbsp roughly chopped parsley
1/2 tsp dried oregano
Pinch of salt
1 tbsp red wine vinegar
1 1/2 tbsp olive oil
Score the cut side of the zucchini in a crosshatch pattern. Sprinkle with salt and let sit for 15 minutes to bring out the moisture, then pat dry with a paper towel.
Preheat oven to 450 F. Heat up 1 tbsp olive oil in an oven-safe frying pan on medium heat. Add the zucchini cut side down, and cook for 5-7 minutes or until zucchini just begins to caramelize and turn brown.
Transfer to the oven and cook for 20-25 minutes or until zucchini is completely soft. While zucchini is roasting, prepare the red pepper sauce by mixing everything together in a medium bowl. Taste, and season with more salt if needed.
When zucchini is ready, transfer to a plate and top with burrata and red pepper sauce.