I Tried This Famous Zucchini Recipe—Then I Made It Six Days in a

Chef Thomas Keller's recipe got me to embrace this everyday vegetable.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F with the rack set in the center.

Step 2

Cut the zucchini in half lengthwise and use the tip of your knife to score the cut side in a cross-hatch pattern. Lay the zucchini cut-side up on your cutting board and sprinkle salt over them.

Step 3

Let them sit for 10 minutes. Then use paper towels or a clean kitchen towel to pat as much liquid off as possible.

Step 4

Set a large oven-safe skillet over medium-high heat and add the oil. Carefully tilt the skillet so that the bottom is evenly covered with oil.

Step 5

When the oil starts to ripple, carefully add the zucchini cut side down, and let them get some color for 5 minutes. You don’t have to flip them. Use a fork or spatula to peak under one. You’re looking for just a little light brown as you can see in the image below.

Step 6

Transfer the whole skillet (without flipping the zucchini—they should still be cut-side down) into the oven for 25 minutes. They'll come out deeply brown and sooo creamy.