Zucchine alla Thomas Keller

Ingredienti

• 2 medium zucchini (green color)
• Kosher salt (to remove excess moisture)
• 1/4 cup canola oil (or other high smoke point oil with a neutral flavor such as avocado oil)
• Table salt and ground black pepper (to taste)
• 1/4 cup plain Greek yogurt
• 2 tbsp creamy goat cheese (or feta cheese)
• 1 garlic clove
• 2 large basil leaves
• 1/2 tbsp lemon juice (or lime juice)
• 1- pint cherry tomatoes (quartered (I used red and yellow, but you can choose one color only))
• 1 garlic clove (grated)
• 2 tbsp chopped Kalamata olives
• 2 tbsp capers
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice (or lime juice)
• Salt and pepper to taste
• 3 large basil leaves (finely chopped (plus a few small ones for garnishing))
• 2 tbsp toasted pinenuts

Preparazione

1. 1

   Preheat the oven to 450 F (230 C).

2. 2

   Wash, pat dry well, and then cut in half lengthwise your zucchinis. Score the inside part diagonally with a sharp knife, making a checkboard pattern.

3. 3

   Place the zucchini halves, face up, on a large plate. Sprinkle kosher salt on top, spreading well with your hand, and let them rest for about 20 minutes. This will help to remove excess moisture; otherwise, they will steam instead of browning/roasting! Then, dab down the zucchini very well using a paper towel.

4. 4

   Heat a large cast-iron skillet over medium-high heat for 2-3 minutes or until sizzling hot. Add the oil and brown the zucchini halves, face down, for about 5 minutes, or until golden brown. Do not flip them!

5. 5

   Place the pan in the middle rack of the oven and bake for about 15-20 minutes or until golden brown and soft. Remove the skillet from the oven, flip the zucchini (face up), and sprinkle table salt and ground black pepper on top to season.

6. 6

   You can serve them by themselves, or with our yogurt sauce and/or Mediterranean topping for boosting their flavor.

7. 7

   To make the yogurt sauce (optional): Blend all the ingredients in a food processor or high-speed blender until creamy and smooth. Spread it on a serving plate and then place the roasted zucchini halves on top, face up.

8. 8

   To make the Mediterranean topping (optional): Mix all the ingredients together in a medium bowl. Top the caramelized zucchini halves with it and garnish them with a few small basil leaves. Add a good sprinkle of crumbled feta cheese or goat cheese on top if you want. Enjoy!