Roasted Zucchini

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 This was so good I don't think I will ever do it differently! From Thomas Keller's Masterclass! Yes I did have a little too much oil in pan poured some off before placing in the the oven. And yes added an onion in as well.


1. Cut the zucchini in half lengthwise and score the flesh in a crosshatch pattern so that the salt can penetrate it. 

2. “Rain” or “snow” salt onto the scored side of the zucchini from a height that allows it to evenly distribute. Leave the zucchini for 10–15 minutes so that salt has time to draw out moisture, which will help maintain the density of the vegetable as it cooks. 

3. Pat the zucchini dry. Preheat oven to 450°F.

4. Heat canola oil (use just enough to coat the bottom of the pan) in a 12-inch fry pan until it’s shimmering and just beginning to smoke. Place zucchini flesh side down in a single layer. Adjust the heat to sear and caramelize the zucchini without burning. 

5. Cook about 5 minutes, then add fresh herbs or garlic and immediately place the pan in a 450°F oven to roast for 25–30 minutes or until the zucchini are completely soft. 

6. Transfer zucchini to paper towel–lined plate to blot excess oil.

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