Name: Thomas Keller Zucchini with Cherry Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 medium zucchini (you can also use yellow squash); kosher salt; 2 Tablespoons vegetable oil (or avocado oil); 2 cloves garlic (peeled and smashed); 3 sprigs fresh thyme; 1/2 cup cherry tomatoes (quartered); 2 Tablespoons shallots (minced); 1 Tablespoon Champagne Vinegar; 1 Tablespoon extra virgin olive-oil; 1 Tablespoon fresh parsley (minced)

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Chef Keller's method for making zucchini went viral on Tiktok for good reason. The cross-hatch method of pan-roasting zucchini has a melt-in-your-mouth texture.

To make my version of the Thomas Keller zucchini recipe easier I've replaced the tomato vierge sauce with a quick and easy tomato salad that requires no cooking.

Roasted zucchini on a plate with tomatoes.

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Zucchini is an incredibly versatile vegetable that can work in many applications, but a recipe like Thomas Keller's zucchini really highlights the texture and flavor of the zucchini itself and is truly a treat!

If you are looking for a faster side dish try quick sauteed zucchini; otherwise strap in for tasty vegetable tutorial!

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📖Why I Like This Recipe
🧾Ingredient Notes
Sauce Variations
⏲️How to Make Thomas Keller Zucchini
Expert Tip
🌡️Storing Leftovers
More Zucchini Recipes
💬Frequently Asked Questions
📖 Recipe Card
⭐Reviews

📖Why I Like This Recipe

This simple recipe roasts the zucchini in a high-heat oven and caramelizes it, which yields a tender and flavorful vegetable that's perfect as a light summer side dish.
Salting the zucchini prior to cooking draws out some of the water. Patting the zucchini dry before searing them allows them to form a delicious golden brown crust on the surface.
Fresh tomato compliments the roasted zucchini beautifully and provides a welcome contrast. But my version of the sauce doesn't require boiling and peeling the tomatoes.
This is a gluten-free, dairy-free, vegan side dish that everyone can enjoy.

🧾Ingredient Notes

Zucchini - You'll need two medium zucchini for this recipe. Yellow summer squash would also work well.

Don't choose a zucchini or squash that's too large, though. The inner portion of the squash that surrounds the seeds (also known as the seed core) cooks faster than the outside flesh and can get mushy in a flash. The larger the zucchini, the more seeds there are.

Save those for zucchini soup or gluten-free zucchini bread.

Cherry Tomatoes - When they're out of season, cherry tomatoes found at the regular grocery store are the sweetest and best quality I can find.

If you find yourself with homegrown or locally purchased tomatoes during the summer, whether they're cherry tomatoes or not, use them! Just dice up whatever fresh tomatoes you have on hand.

Avocado oil - Don't use olive oil here! At the high heat needed to form the crust on the squash, it can burn. Avocado oil, canola oil, and vegetable oil have much higher smoke points than olive oil.

Olive Oil- Use a high-quality fragrant oil for the salad.

Fresh Herbs- Fresh thyme adds immense flavor and aroma during the roasting because its earthy notes bring out the zucchini flavor. Similarly, the fresh parsley in the tomato sauce compliments the sweet but acidic tomatoes.

However, use whatever have on hand, such as basil, fresh oregano, rosemary, or tarragon for the tomato relish.

Garlic and Shallot - If you don't have shallots on hand use a mild onion with an extra clove of garlic.

See the recipe card for exact quantities.

Sauce Variations

You can also swap out the sauce. I like this with a drizzle of dairy-free basil pesto, an herbaceous chimichurri sauce, or use leftover San Marzano tomato sauce.

⏲️How to Make Thomas Keller Zucchini

This delightful zucchini recipe only takes a few minutes to prepare and is a stunning way to showcase the best produce that summer has to offer.

Step 1 - Prep the Zucchini

The first step is to cut the zucchini in half lengthwise. Then use a sharp paring knife to make diagonal cuts about a ¼ inch deep across the zucchini in both directions.

This crosshatch pattern on the zucchini allows it to release excess moisture when salted. It also allows for greater caramelization and the absorption of the flavor when it's cooked.

Lay the zucchini with the cut side up and sprinkle liberally with kosher salt. Allow the zucchini to rest for 10 to 15 minutes to allow the salt to draw the water from the zucchini. This step is essential for a golden brown crust.

After they have finished resting, pat the scored side of the zucchini dry with a paper towel.

Cutting a cross hatch pattern in the sliced zucchini.

Step 2 - Cooking the Zucchini

An oven-safe saute pan is a must here. A cast iron skillet or stainless steel pan are both great options to keep in your kitchen and will work excellently for this recipe.

To cook the zucchini, start by heating oil in your pan set over medium-high heat. Once the oil shimmers, place the zucchini into the pan, cut-side down. Let the zucchini sear for 4 to 5 minutes without moving them to ensure they form a good crust.

After 5 minutes, flip the zucchini to the other side. Add the thyme sprigs and garlic to the pan and place into a 450°F oven for 15 to 20 minutes until tender.

Step 3 - Make the Tomato Relish

While the zucchini roasts, prepare the sauce. In a small bowl, combine halved cherry tomatoes, minced shallots, chopped parsley, olive oil, and Champagne vinegar.

Taste for salt and pepper and adjust accordingly. Set aside to allow the flavors to meld together.

If you are using larger tomatoes, remove the excess core and chop finely. You can also turn them into a chunky puree if you prefer.

Step 4 - Assemble and Serve

Once the zucchini is cooked, transfer it to a serving platter and top with the tomato sauce. Discard the thyme and garlic.

🥗What to Serve with Roasted Zucchini

Try serving the roasted zucchini with my lemon orzo salad recipe and gluten-free chicken piccata for an easy Italian dinner.

The pair make a wonderful summer side dish for BBQ chicken, grilled pork, or even baby back ribs. Or my corn rib recipe if you are plant-based.

Expert Tip

Don't skip the scoring of the zucchini flesh. But take care not to cut too deep. You don't want to cut the skin or the zucchini will fall apart.

🌡️Storing Leftovers

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

More Zucchini Recipes

💬Frequently Asked Questions

Should I peel the zucchini before cooking?

I do not recommend peeling the zucchini. The skin of zucchini is thin and delicate and is not tough once cooked. The skin adds texture to the final dish as well and provides structural integrity to the zucchini as it cooks. Add image

How do I keep roasted zucchini from getting soggy?

Salting the zucchini prior to cooking helps remove some of the water from it, so instead of steaming in its own water, the squash can get beautifully golden brown and stay crisp.

Another factor is the size of the zucchini you choose. Smaller zucchini have a smaller seed core. The seed core cooks much faster than the firmer outer part of the zucchini and can contribute to sogginess. For best results, choose small to medium zucchini rather than large ones.