By Sarah Lempka
Seared & Roasted Zucchini
This high-end zucchini recipe is inspired by Thomas Keller’s method of roasting zucchini squash. It’s tasty, looks pretty, and is the perfect use for home grown zucchini.
Updated at: Thu, 17 Aug 2023 03:59:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories166.9 kcal (8%)
Total Fat10 g (14%)
Carbs19.7 g (8%)
Sugars17 g (19%)
Protein1.7 g (3%)
Sodium746.9 mg (37%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cut zucchini in half, and crosshatch with diagonal lines to get a crisscross pattern.
Step 2
Lightly the zucchini halves with salt and sugar. Leave for 15 to draw out excess water. After 15 minutes, pat dry with a paper towel and add just a bit more salt.
Step 3
Add canola oil to an oven safe pan, and turn on to medium high heat. Preheat oven to 450 F.
Step 4
Add zucchini cut side down in the pan, letting it cook 4-6 minutes, or until the bottom is golden brown.
Step 5
Once golden, deglaze with red wine vinegar. Add butter, shallot, and garlic, basting the zucchini with the butter and swirling it around the pan.
Step 6
Once the butter starts to brown, take the pan (with zucchini still face down), and put it in the 450F oven.
Step 7
Bake for 10-15 minutes or until zucchini is tender, but not mushy.
Step 8
When finished cooking, flip the zucchini to reveal the golden brown crosshatch, and finish with lemon zest, a drizzle of hot honey, parsley, and coarse finishing salt (I use fleur de sal)
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