Garlic Parmesan Roasted Zucchini
A easy way to take your zucchini to the next level.
We came across Thomas Keller's method of roasting zucchini on social media and had to give it a try. It is so easy and delicious. We zhuzhed it up at the end with a garlic-parmesan butter.
Prep Time: 20 min
Cook time: 25 min
2 medium zucchini
2 tbsp butter
2 cloves garlic
2 tbsp parmesan cheese
Cut zucchini in half lengthwise. Score the flesh on the diagonal with shallow cuts that don't pierce all the way through. Sprinkle the cut side with salt and let sit for 15 min.
Pre-heat oven to 425F.
On the stove, heat a pan over medium-high and add enough olive oil to just coat the bottom of the pan.
After the zucchini have sat for 15 min with the salt, pat the cut sides with paper towel to remove extra moisture.
Place the zucchini cut side down in the oil when it has just hit the smoke point. Leave it to brown for 5 min.
Line a baking sheet with parchment paper. Remove the zucchini from the pan and place cut side up on the baking sheet. Bake in pre-heated oven for 20min.
Make the garlic into a paste in a mortar and pestle or by hand with a knife.
In a small bowl combine the butter, garlic paste and parmesan cheese together using a fork to blend and combine all the ingredients together.
Spread the garlic-parmesan butter on the zucchini during the last 5 min of baking.
Zhuzh it up!
Thomas recommends a delicious fresh tomato sauce to serve with this consisting of skinned finely chopped tomatoes, minced fresh shallots, vinegar, olive oil, salt, pepper and parsley.
You can add any fresh flavours you like to the butter - chop and add your favourite herbs and spices to make your own finishing butter.
This amazing recipe was adapted from Thomas Keller's Oven Roasted Zucchini Master Class