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.