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Thomas Keller Zucchini & Crispy Capers is absolute perfection! ❤️ Have you tried zucchini this way?

PS: TK recommends using canola oil but I had none and avocado oil did the trick.

Thomas Keller Zucchini & Crispy Capers

By Nadia Aidi
Thomas Keller Zucchini & Crispy Capers is absolute perfection! Simple but so delicious ❤️ Have you tried zucchini this way?
PS: TK recommends using canola oil but I had none and avocado oil did the trick.

Ingredients 

  • 2-3 large zucchini, sliced in half and scored
  • Avocado oil
  • Kosher salt
  • 1 pint cherry tomatoes
  • 1 small shallot, chopped
  • 2-3 tbsp parsley, chopped
  • 1.5 tbsp champagne vinegar
  • 3 tbsp olive oil
  • 3 tbsp capers, very well drained and pat dried

Directions 

  • Add plenty of salt to the zucchini and let them sit for 15 minutes
  • Score the top of the tomatoes, add them to boiling water for 10-15 sec. Transfer to ice water and the skin will come right off
  • Preheat a pan for 2 min on high, add some avocado oil (about 3 tbsp)
  • Really pat dry the zucchini and squeeze out as much liquid as you can
  • Sear the zucchini scored side down on medium high for 4-5 min until nice and golden brown
  • Add in the capers and bake at 450F for 15-20 min or until the zucchini is soft and capers crispy
  • Chop the tomatoes and add to a bowl with the shallots, parsley, vinegar, olive oil and salt
  • Let the zucchini & capers sit on paper towels to remove excess oil
  • Add the sauce to the zucchini and add crispy capers at the end

Nutrition information is automatically calculated, so should only be used as an approximation.

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