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Thomas Keller Zucchini with Cherry Tomatoes Recipe

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4.1 from 157 reviews

This recipe for Thomas Keller’s Zucchini with Cherry Tomatoes is a simple yet elegant dish that highlights the fresh flavors of zucchini and cherry tomatoes. The zucchini is scored, salted, seared to caramelize, and then roasted with thyme and garlic to achieve a tender texture and rich flavor. A vibrant sauce made with shallots, champagne vinegar, olive oil, and fresh parsley is spooned over the roasted zucchini, offering a bright contrast that elevates this side or light main dish.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Zucchini Preparation

  • 2 medium zucchini (you can also use yellow squash)
  • kosher salt
  • 2 tablespoons vegetable oil (or avocado oil)
  • 2 cloves garlic (peeled and smashed)
  • 3 sprigs fresh thyme

Cherry Tomato Sauce

  • 1/2 cup cherry tomatoes (quartered)
  • 2 tablespoons shallots (minced)
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley (minced)

Instructions

  1. Preheat the Oven: Preheat your oven to 450°F (230°C) to ensure it is hot and ready for roasting the zucchini.
  2. Prepare the Zucchini: Half the zucchini lengthwise and score the flesh side in a cross-hatch pattern about 1/4 inch deep. Liberally sprinkle kosher salt on the cut sides and let them rest for 10 to 15 minutes to draw out moisture.
  3. Sear the Zucchini: Pat the zucchini dry with a paper towel without rinsing off the salt. Heat vegetable or avocado oil in an oven-safe sauté pan over medium-high heat. Place the zucchini slices cut side down and sear for 4 to 5 minutes until the surface is golden brown and caramelized.
  4. Roast the Zucchini: Flip the zucchini to the skin side up, add the thyme sprigs and smashed garlic to the pan, then transfer it to the preheated oven. Roast for 20 to 25 minutes until the zucchini is soft and cooked through.
  5. Prepare the Cherry Tomato Sauce: While the zucchini roasts, combine the quartered cherry tomatoes, minced shallots, Champagne vinegar, extra virgin olive oil, and minced parsley in a small bowl. Mix gently to combine.
  6. Serve: Remove the roasted zucchini from the oven and transfer it to a serving platter. Spoon the cherry tomato sauce over the top and serve immediately.

Notes

  • Scoring the zucchini helps the salt penetrate and draws out excess moisture, which improves searing and flavor concentration.
  • Do not rinse the zucchini after salting to maintain the seasoning and ensure better caramelization.
  • An oven-safe sauté pan is important for the transition from stovetop searing to oven roasting.
  • Use fresh herbs and high-quality olive oil for the best flavor in the sauce.
  • This dish pairs wonderfully with grilled meats or can be served as a light vegetarian main course.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/thomas-keller-zucchini-with-cherry-tomatoes-recipe/