Dinner

Thomas Keller’s Sautéed Zucchini with Cherry Tomatoes and Crispy Capers Recipe

ByAiden Wells January 9, 2026January 9, 2026

Introduction

This Thomas Keller-inspired zucchini dish transforms simple vegetables into a flavorful, elegant side. Featuring seared zucchini with a fresh tomato shallot dressing and crispy capers, it’s a perfect balance of textures and bright, vibrant flavors.

The dish features four grilled plantain slices arranged on a white plate with a thin gray rim, resting on a white marbled surface. Each plantain slice is golden yellow with a dark brown charred grid pattern on top, showing a slightly crispy texture. On top of the plantains, there is a fresh, chunky salsa made of vibrant red tomato pieces mixed with chopped green herbs and small black peppercorns, adding bright and contrasting colors. The salsa is spread unevenly along the center of the plantain slices, making the dish look fresh and textured. photo taken with an iphone --ar 4:5 --v 7

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 chopped parsley
1.5 tbsp Champagne vinegar
3 tbsp olive oil
3 tbsp capers, very well drained and patted dry

Instructions

Step 1: Generously salt the zucchini halves and let them sit for 15 minutes to draw out moisture.
Step 2: Score the top of the cherry tomatoes and briefly blanch them in boiling water for 10-15 seconds. Transfer immediately to ice water, then peel off the skins.
Step 3: Preheat a pan on high for 2 minutes and add about 3 tablespoons of avocado oil.
Step 4: Pat the zucchini dry and squeeze gently to remove as much liquid as possible.
Step 5: Sear the zucchini scored side down over medium-high heat for 4-5 minutes until golden brown.
Step 6: Add the capers to the pan, then transfer everything to the oven at 450°F (230°C). Bake for 15-20 minutes until zucchini is soft and capers become crispy.
Step 7: Chop the peeled tomatoes and combine them in a bowl with chopped shallots, parsley, Champagne vinegar, olive oil, and a pinch of salt.
Step 8: Drain the zucchini and capers on paper towels to remove excess oil.
Step 9: Serve the zucchini topped with the tomato shallot dressing and finish by sprinkling the crispy capers on top.

Tips & Variations

For added richness, drizzle a little good-quality extra virgin olive oil over the finished dish before serving.
Try swapping Champagne vinegar with white wine vinegar or lemon juice for a slightly different acidic note.
You can add a pinch of red pepper flakes to the tomato dressing for a subtle kick.
If you don’t have avocado oil, a neutral oil like grapeseed or sunflower oil works well for searing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy at room temperature. To preserve the crispiness of the capers, add them fresh when serving rather than reheating them with the zucchini.

How to Serve

The dish shows four pieces of grilled eggplant slices arranged on a white plate with a thin dark rim. Each eggplant slice is cut lengthwise and has a golden brown, slightly charred, crisscross pattern on the surface. On top of each slice, there is a topping made of finely chopped bright red tomatoes mixed with green herbs and small dark peppercorns scattered throughout. The plate sits on a white marbled surface, and the lighting highlights the glossy texture of the grilled eggplant and fresh topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, summer squash varieties like yellow squash can be used in place of zucchini. The texture and cooking time are similar.

Why score the zucchini and tomatoes?

Scoring the zucchini helps it cook evenly and creates a nice surface for browning. Scoring the tomatoes makes peeling their skins quick and easy after blanching.