Baked Zucchini

One of the many things I love about social media is finding new recipes to try. Since I have zucchini coming on in full force out in the garden I was on the hunt for new ways to use it.  Low and behold, I stumbled across chef Thomas Keller’s baked zucchini recipe and had to try it.

This low carb, low fat, keto friendly side is a delicious accompaniment to any protein dish. The way it caramelizes adds a craveable flavor and texture. Plus it was so simple!

I added some feta, pistachio and mint to make it a little more interesting but it’s great all on it’s own too. 

Instructions

1. Preheat your oven to 400 degrees. Slice the zucchini lengthwise and, using a paring knife, score the flesh in a crosshatch pattern.
2. Sprinkle sea salt over the scored side of the zucchini and leave for 15-20 minutes to draw out the moisture.
3. Pat the zucchini dry with a paper towel.
4. Over medium heat, add avocado oil to a large oven safe skillet until it starts to lightly smoke. This is the one I use.
5. Add the zucchini, flesh side down in the oil, adjusting the heat to allow the zucchini to sear and caramelize without burning. About 5-6 minutes.
6. Immediately place the pan in the preheated oven to roast for about 20 minutes.
7. Transfer zucchini to paper towel–lined plate to blot excess oil. Arrange the zucchini on a serving platter and top with the feta, chopped pistachios, and mint leaves. An extra sprinkle of sea salt could be nice too!