Chef Thomas Keller’s recipe got me to embrace this everyday vegetable.
Simply Recipes / Myo Quinn
My family has a precarious relationship with zucchini.
My four-year-old once said, I guess Im just not ajoogeenehkind of guy.Joogeenehisnt in my dictionary!
Simply Recipes / Myo Quinn
I cant argue with the little guysomething about the texture and lack of flavor just doesnt work.
So I thought,maybe were not a zucchini family.
That changed recently when I saw chef Thomas Kellermake the most delicious-looking zucchinion MasterClass.
Simply Recipes / Myo Quinn
He browns the zucchini on the stovetop, then roasts them in the oven.
I was intrigued, so took a mental note to pick up zucchini on my next grocery run.
It gives the zucchini a chance to brown or char before water starts seeping out.
Simply Recipes / Myo Quinn
Its a really simple preparation using a vegetable thats readily available.
You really cant beat it, says chef Keller.
And he is rightthis has changed the way I cook zucchini and its converted me into a fan.
Simply Recipes / Myo Quinn
Instead, I topped my roasted zucchini with store-bought chili crisp.
Preheat the oven to 450F with the rack set in the center.
Set a large oven-safe skillet over medium-high heat and add the oil.
Carefully tilt the skillet so that the bottom is evenly covered with oil.
You dont have to flip them.
Use a fork or spatula to peak under one.
Youre looking for just a little light brown as you’re able to see in the image below.
They’ll come out deeply brown andsooocreamy.
But these oven-roasted zucchini arent boring.
