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Oven-Roasted Zucchini

Summer zucchini are browned on the stove top, then finished in the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: antipasto, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 medium-sized zucchini - green or yellow
  • 4 tbsp. neutral-flavored oil that handles high heat- avocado, sunflower, etc.
  • sea salt
  • Maldon finishing salt
  • 1 medium tomato, chopped and lightly salted for garnish optional

Method
 

  1. Preheat oven to 450 °F
  2. Wash zucchini and cut in half, lengthwise. Use a sharp paring knife, and cut little digonal slits into the cut edge of the zucchini, not very deep., to create a checkerboard pattern. Sprinkle with a bit of salt. This will allow some of the water to be drawn out of the zucchini, making them easier to brown. After 10 minutes, use a paper towel to blot the excess water.
    Roasted zucchini
  3. Heat the oil an oven-safe frying pan or cast-iron skillet. Place the zucchini, cut side down. Adjust the heat so the zucchini caramelize without burning and continue to cook zucchini until they until darkly browned, about 5 minutes.
  4. Immediately transfer the pan into the 450 ° oven and roast for 20 - 25 minutes. The zucchini will be very soft. Remove, cool, and serve with a sprinkle of Maldon finishing salt.
    Serve with crusty bread slathered with chopped tomatoes.