This roasted zucchini is a delicacy. It's tender, browned, and flavorful. With a prep time of 20 minutes and a cook time of 20 more, this delicious side dish is relatively quick and can be paired with several main courses you can cook in the same oven.
This recipe is life-changing. Chef Tomas Keller's method of salting the zucchini, browning it in a pan, and roasting it in the oven is genius. It results in an incredible zucchini dish - no bitterness, no sogginess, just amazing flavor. Sometimes, you need to combine the stovetop and oven for the best results. It's true for New York strip and ribeye steak, and it's also true for roasted zucchini, roasted yellow squash, and roasted eggplant.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Zucchini: You will need three zucchini for this recipe. If you'd like to scale it up, you can use more zucchini and bake it in two pans.
- Kosher salt: Used to draw water from the zucchini before roasting it.
- Ghee: I love the nutty flavor it adds, and it's perfect for high-heat cooking since it has a high smoke point.
- To season: Black pepper, garlic powder, and dried thyme.
Variations
- You can use avocado oil instead of ghee. I do recommend ghee because of the buttery flavor it adds.
- Sometimes, I replace the dried thyme with dried oregano.
- A sprinkle of smoked paprika is delicious in this recipe!
- After sprinkling the zucchini with spices, sprinkle it with 2 tablespoons of dry-grated parmesan. My husband loves this version!
Instructions
Here's an overview of the steps needed to make roasted zucchini. The detailed instructions are listed in the recipe card below.
Cut each zucchini in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle salt over the flesh and let it rest for 15 minutes. The salt draws water out, and the crosshatch pattern helps the salt penetrate the zucchini.
After 15 minutes, the zucchini will have visible water droplets on its surface. Pat it dry using paper towels.
Heat the ghee in a large, 12-inch, oven-safe skillet over medium-high heat. Add the zucchini in a single layer, flesh side down.
Cook the zucchini for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium. Turn the heat off and flip the zucchini. Sprinkle it with spices.
Transfer the skillet to the preheated oven. Roast the zucchini for 15-20 minutes, until tender. Serve immediately - look how gorgeous it is!
Expert Tips
- Scoring the zucchini flesh and salting it is an important step. Look at the photo below - see the water droplets that the salt drew out? You want to eliminate this extra liquid to help the zucchini caramelize and prevent sogginess.
- Even though we pat the zucchini dry after salting it, thanks to the scoring, enough salt gets inside that there's no need for additional salt.
- Smaller zucchinis will need about 15 minutes in the oven, while larger ones will need about 20 minutes. Since zucchinis and ovens vary, you'll need to check and ensure that the zucchini is cooked through, tender, and browned.
You Can Skip Salting
I have a confession to make. As magnificent as this recipe is, sometimes I skip the scoring, salting, and sauteing. Instead, I simply slice the zucchini lengthwise, spray it with lots of olive oil, sprinkle it with salt, pepper, garlic powder, and dried thyme, and roast it.
The other day, I made a sheet pan of roasted vegetables. I roasted them all in a 425°F oven for about 40 minutes. I roasted a bell pepper, mushrooms, and red onions. I had two zucchinis, so I added them to the pan. Here's the result:
As you can see, the zucchini looks very different when simply roasted without scoring, salting, and sauteing. It's not very browned and it's a bit soggy, but you know what? It's still delicious!
So keep in mind that this is an option, too, and I won't hold it against you if you make life easy. Just don't expect the fabulous results that come with extra effort.
Recipe FAQs
Zucchini is in season during the summer, and that's when it's most flavorful. While zucchini is usually available throughout the year, it's best to make this recipe with fresh, locally grown zucchini. I usually make it in the summer, although I confess - sometimes the hankering is so strong that I make it in the winter!
Salting the zucchini draws water out. Scoring its flesh helps the salt penetrate inside and draw more moisture out.
This is important because the drier the zucchini is, the better its texture and the better it will caramelize. If we didn't salt it, its water content would be so high that it would become soggy.
No. You should leave the skin on. Zucchini skin is thin, soft (especially when cooked), and edible. There's no reason to peel it.
Serving Suggestions
Since I roast the zucchini in a 450°F oven, I like to serve it with a main course I can bake in the same oven, such as:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. They are excellent when served cold, like antipasti.
Alternatively, you can reheat them in the microwave at 50% power or in a 350°F oven. I don't recommend freezing the leftovers.
More Zucchini Recipes
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Recipe Card
Roasted Zucchini
Video
Ingredients
- 3 medium zucchini - unpeeled, ends trimmed
- 1 teaspoon kosher salt
- 1 tablespoon ghee
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- Cut each zucchini in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the zucchini.
- After 15 minutes, the zucchini will have visible water droplets on its surface. Pat it dry using paper towels.
- Preheat the oven to 450°F.
- Heat the ghee over medium-high heat in a large, 12-inch, oven-safe skillet. I use a cast-iron skillet. Place the zucchini in the skillet in a single layer, flesh side down.
- Cook the zucchini for about 5 minutes, until the bottom is browned. If the pan becomes too hot (as is sometimes the case with a cast-iron skillet or if you use an electric stove), reduce the heat to medium.
- Turn the heat off. Flip the zucchini and sprinkle it with black pepper, garlic powder, and dried thyme.
- Transfer the skillet to the preheated oven. Roast the zucchini for about 15-20 minutes, until tender.
- Serve immediately.
Notes
- Scoring the zucchini flesh and salting it is an important step. You want to eliminate extra liquid to help the zucchini caramelize and prevent sogginess.
- Even though we pat the zucchini dry after salting it, enough salt gets inside thanks to the scoring that there's no need for additional salt.
- Smaller zucchinis will need about 15 minutes in the oven. Larger ones will need about 20 minutes. Since zucchinis and ovens vary, you'll need to check and ensure that the zucchini is cooked through, tender, and browned.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. They are excellent when served cold, like antipasti. Alternatively, you can reheat them in the microwave at 50% power. I don't recommend freezing the leftovers.
- The nutrition info assumes that about half the salt remains in the dish after blotting the zucchini dry.
Nutrition per Serving
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Kathryn says
I encourage EVERYONE to give this a try. I first saw this style of roasting zucchini on Instagram (Thomas Keller is fabulous!). It is wonderful!
Try topping it with fresh herbs and feta when serving. Or drizzle with vinaigrette.
Just lovely. Thank you for reminding me to make some this week. =)
Vered DeLeeuw says
I'm so glad you liked this recipe, Kathryn! I agree - everyone should try Chef Keller's method. It's incredible.