This roasted zucchini is a delicacy. Tender, browned, and flavorful, it's quickly become my favorite way to prepare this delicious summer squash.
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 zucchini recipe is life-changing. Chef Tomas Keller's method of salting it first to draw moisture out, then browning it in a pan, and finally roasting it in the oven is genius. It results in an incredible zucchini dish - no bitterness, no sogginess, just excellent flavor.
Sometimes, you need to combine the stovetop and the oven for the best results. This is the case with steaks such as New York strip and ribeye steak, and this is also true for roasted zucchini (and roasted yellow squash).
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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. It has a high smoke point, just like 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!
Roasted Zucchini Instructions
Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.
- Cut each zucchini in half lengthwise. (Photo 1).
- 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 will draw water out. The crosshatch pattern helps the salt penetrate the zucchini. (Photos 2,3).
- After 15 minutes, the zucchini will have visible water droplets on its surface. Pat it dry using paper towels. (Photo 4).
- In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. Place the zucchini in the skillet in a single layer, flesh side down. (Photo 5).
- 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. (Photos 6,7).
- Transfer the skillet to the preheated oven. Roast the zucchini for 15-20 minutes until tender. (Photo 8).
Expert Tips
- Scoring the zucchini flesh and salting it is non-negotiable. 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, enough salt gets inside thanks to the scoring that there's no need to add any 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.
Recipe FAQs
Zucchini is in season during the summer months. During this time, zucchini is at its freshest and most flavorful. While zucchini is available throughout the year in some locations, its quality tends to be lower.
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 texture it will have and the better it will caramelize. If we didn't salt it, its water content would be so high that it would become soggy. Zucchini's water content is nearly 95%!
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 that 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 4 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.
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Recipe Card
Roasted Zucchini
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 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.
- In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. 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. 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.
Video
Notes
- Scoring the zucchini flesh and salting it is non-negotiable. 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 to add any 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 4 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.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Kathryn
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
I'm so glad you liked this recipe, Kathryn! I agree - everyone should try Chef Keller's method. It's incredible.