Thomas Keller Zucchini with Cherry Tomatoes
The viralTiktok zucchini recipe made at home. My version of the Thomas Keller zucchini is a simple roasted zucchini recipe with a fresh herb and tomato relish.
Servings: 4
Calories: 119kcal
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
Fresh Tomato Sauce
- ½ cup cherry tomatoes quartered
- 2 Tablespoons shallots minced
- 1 Tablespoon Champagne Vinegar
- 1 Tablespoon extra virgin olive-oil
- 1 Tablespoon fresh parsley minced
Instructions
- Preheat oven to 450°F.
- Half the zucchini lengthwise. Score the flesh side of the zucchini in a cross-hatch pattern. Cut about ¼ inch deep. Liberally sprinkle the cut side with salt. Allow the zucchini to rest for 10 to 15 minutes.
- Pat the zucchini dry with a paper towel but do not rinse. Heat the oil in an oven-safe saute pan over medium-high heat. Place the zucchini cut side down. Sear for 4 to 5 minutes until golden brown and caramelized.
- Flip the zucchini and add the thyme sprigs and garlic. Place the pan in the oven and roast for 20 to 25 minutes until soft.
- While the zucchini is roasting prepare the sauce. Mix all the ingredients together in a small bowl.
- To serve transfer the zucchini to a serving platter an top with the cherry tomato sauce.
Notes
- Do not use olive oil for this recipe. You want to use an oil that has a neutral flavor and can be used at high heat.
- Larger zucchini may take up to 30 minutes to cook.
Leave a review or get more information on the recipe!
