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Thomas Keller Zucchini is absolute perfection! ❤️ This is perfect as a vegetarian dish.
If you loved this recipe, check out my Spicy Eggplant & Miso Tahini!
Why You’ll Love Thomas Keller Zucchini Recipe
This is delicious, earthy and epic! The crispy capers on top really take this recipe to the next level. They bring that crunchy element to the dish and 10/10 🔥 Letting them sit with salt for 15 minutes, helps caramelize them real well. This is also a very light meal, which I love. The tomatoes makes them taste so fresh and even more delicious!
How To Prepare Thomas Keller Zucchini Recipe
🧂 First, add plenty of salt to the zucchini. Then, let them sit for 15 minutes.
🍅 Secondly, score the top of the tomatoes, add them to boiling water for 10-15 seconds. Then, transfer to ice water and the skin will come right off.
🥑 Preheat a pan for 2 minutes on high, and 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 minutes until nice and golden brown.
🌟 Add in the capers and bake at 450F for 15-20 minutes or until the zucchini is soft and capers are crispy.
🌿 Chop the tomatoes and add to a bowl with the shallots, parsley, vinegar, olive oil and salt.
❤️ Let the zucchini and capers sit on paper towels to remove excess oil.
✨ Lastly, add the sauce to the zucchini and add crispy capers at the end.
Substitutions and Variations
- You can use eggplant instead of zucchini.
- You can use any vinegar of your choice instead of champagne vinegar.
- You can use any herbs you have on hand instead of parsley.
Chef Nadia’s Tip
PS: Thomas Keller recommends using canola oil but I had none and avocado oil did the trick.
Similar Recipes
Appetizers
Spicy Miso Tahini Eggplant
Sides
Spicy Miso Eggplant
Appetizers
Glazed & Roasted Carrots
Appetizers
Miso Mushrooms
Chef Nadia’s Tips 🔥
- Also, score the top of the tomatoes, add them to boiling water for 10-15 seconds. Transfer to ice water and the skin will come right off.
Common Questions
You can use eggplant.
Yes of course, you can use any vinegar of your choice.
Thomas Keller Zucchini Recipe
Ingredients
- 2-3 Zucchini, large, sliced in half and scored
- Avocado oil
- Kosher salt
- 1 pint cherry tomatoes
- 1 Shallot, small, 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
- First, add plenty of salt to the zucchini. Then, let them sit for 15 minutes.
- Secondly, score the top of the tomatoes, add them to boiling water for 10-15 seconds. Then, transfer to ice water and the skin will come right off.
- Preheat a pan for 2 minutes on high, and 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 minutes until nice and golden brown.
- Add in the capers and bake at 450F for 15-20 minutes or until the zucchini is soft and capers are crispy.
- Chop the tomatoes and add to a bowl with the shallots, parsley, vinegar, olive oil and salt.
- Let the zucchini and capers sit on paper towels to remove excess oil.
- Lastly, add the sauce to the zucchini and add crispy capers at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
