Oven Roasted Zucchini

One simple technique transforms a crisp zucchini into a pillowy, creamy one – with just three ingredients.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword scored zucchini, vierge sauce, zucchini

Prep Time 15

Cook Time 15

Resting Time 15

Servings

Calories 168kcal

Author Robin Miller

Ingredients

For the Zucchini

3 medium zucchini or a combination of zucchini and yellow squash, about 1 1/4 pounds total
Salt
2-3 tablespoons canola oil or neutral oil with a high smoke point, such as avocado or grapeseed, or more if needed to coat the pan

For the Vierge Sauce

2 medium vine-ripened tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons diced Greek olives or Spanish olives
1 green onion chopped
2 teaspoons fresh lemon juice
1/2 teaspoon grated fresh garlic
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 450 degrees.
Halve the zucchini lengthwise and score the flesh in a crosshatch pattern, about 1/8-inch deep.
Sprinkle the scored side of the zucchini with salt (Chef Keller recommends sprinkling the salt like “rain” or “snow” so it covers the flesh evenly). Let stand for 15 minutes to allow the salt to pull moisture from the flesh; this technique ensures that the zucchini stays firm during roasting.
Meanwhile, make the vierge sauce: Halve the tomatoes crosswise and use a small spoon to scoop out (and discard) the watery insides and seeds. Finely dice the tomatoes and transfer them to a medium bowl. Add the olive oil, olives, green onion, lemon juice, and garlic and toss to combine. Season with salt and black pepper.
Pat the zucchini dry and remove excess salt.
Heat the canola oil in a large, ovenproof skillet over medium-high heat (the oil should cover the surface of the pan by about 1/8-inch). When the oil is shimmering (but not yet smoking), add the zucchini, flesh side down. Sear until nicely browned and caramelized, but not burned, checking frequently. This should take about 5 minutes.
Transfer the pan to a lower oven rack and cook for 15 to 20 minutes, until the zucchini are very soft (timing will depend on the size of the zucchini and how deeply they were caramelized; check after 15 minutes – if the zucchini are soft to the touch, they’re ready).
Transfer the zucchini to serving platter and, if necessary and desired, blot with paper towels to remove excess oil.
Top the zucchini with some of the vierge sauce and serve with extra sauce on the side.

Nutrition