Description

This elegant Thomas Keller-inspired zucchini recipe features seared and oven-baked zucchini topped with a fresh tomato, shallot, and parsley sauce, finished with crispy capers for a burst of flavor and texture. It’s a light, vibrant dish perfect as a side or a light vegetarian entrée.

Ingredients

Scale

Zucchini and Seasoning

2–3 large zucchini, sliced in half and scored
Kosher salt, to taste
Avocado oil, about 3 tablespoons
3 tablespoons capers, very well drained and patted dry

Tomato Sauce

1 pint cherry tomatoes
1 small shallot, chopped
2–3 tablespoons fresh parsley, chopped
1.5 tablespoons champagne vinegar
3 tablespoons olive oil
Salt, to taste

Instructions

Salt the zucchini: Generously sprinkle kosher salt on the sliced zucchini halves, then let them rest for 15 minutes to draw out moisture.
Prepare tomatoes: Score the top of each cherry tomato, blanch them in boiling water for 10-15 seconds, then transfer immediately to ice water to loosen the skin. Peel off the skins and set aside.
Heat the pan: Preheat a skillet over high heat for 2 minutes, then add approximately 3 tablespoons of avocado oil to the pan.
Dry the zucchini: Thoroughly pat the zucchini pieces dry with paper towels, squeezing gently to remove as much excess liquid as possible.
Sear the zucchini: Place the zucchini scored side down in the hot pan over medium-high heat and sear for 4-5 minutes until the side is golden brown.
Add capers and bake: Scatter the dried capers over the zucchini. Transfer the pan to a 450°F oven and bake for 15-20 minutes, or until the zucchini is tender and the capers have become crispy.
Make the sauce: Chop the peeled tomatoes and combine them in a bowl with chopped shallots, parsley, champagne vinegar, olive oil, and salt. Mix well to combine the flavors.
Drain excess oil: Remove the baked zucchini and capers from the oven and place them on paper towels to absorb any excess oil.
Serve: Spoon the tomato sauce over the warm zucchini, garnish with the crispy capers, and serve immediately.

Notes

Scoring the zucchini allows it to cook evenly and helps it absorb flavors better.
Blanching tomatoes makes peeling quick and easy, enhancing the texture of the sauce.
Patting zucchini dry is crucial for getting a good sear without steaming.
Using avocado oil provides a high smoke point, ideal for searing at high temperatures.
Capers should be well-drained and patted dry before searing and baking to achieve crispiness without excess moisture.
Letting the zucchini sit with salt helps draw out moisture, improving texture and flavor concentration.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: French

Keywords: Thomas Keller, zucchini, seared zucchini, baked zucchini, cherry tomatoes, capers, summer vegetables, vegetarian side dish