Ingredients
Units
Scale
- 2 zucchini (courgettes)
- 60ml avocado oil (or olive oil)
- Kosher salt
Instructions
- Cut the zucchini in half lengthwise. Score both pieces in a crosshatch pattern.
- Sprinkle salt on the scored side of the zucchini and leave to sit for 10 – 15 minutes.
- Pat the zucchini dry with a paper towel to remove excess moisture.
- Preheat the oven to 230°C/450°F.
- Bring an oven-safe pan to a medium high heat and add the oil. I use stainless steel but cast iron is also excellent. Also a note on the oil, I prefer not to use canola oil or rapeseed oil so use avocado oil, but as mentioned above olive oil is also great; don’t believe the stuff that olive oil shouldn’t be heated to a high heat. You can read about that here: Is Olive Oil Good for Cooking?
- Place the zucchini cut side down in the oil and sear for 5 minutes to brown and caramelise.
- Roast zucchini in the oven for 25 to 30 minutes. In the video below I mention roasting for 4 minutes each side as I didn’t want to overcook the zucchini. But I’ve since found Keller’s intention is to have them incredibly soft. Just keep an eye on them from 15 minutes and make sure they don’t overcook and go mushy. They should have a few slightly crispy bits, especially around the edges.
- Remove the roasted zucchini from the oven and dab with more paper towel to remove excess oil.
- My favourite topping to make this a more substantial than a side dish or appetiser is to top with goat cheese, steamed tenderstem broccoli and crushed pistachios.
Notes
- Tenderstem broccoli is the UK name for broccolini.
- Feta is also a great substitute for the goat cheese.
- If you wanted to incorporate some fresh herbs into the goat cheese I’d go for some basil or a bit of mint.
- Prep Time: 20 minutes
- Cook Time: 35 minutes